Vegan Tofu Scramble (one of my FAVORITE breakfasts!)
Inspired by recipe in "Vegan Meal Prep" by JL Fields
1. Drain block of tofu (I like extra firm): Cover block in paper towels and place on a small plate. Add another small plate on top of block and balance a large pot on top for about 10 minutes to drain the liquid.
2. Put diced onions and bell peppers into a skillet that's been warming on medium high with some olive oil. Cook for about 3-5 minutes until the veggies start to soften.
3. Crumble tofu in a bowl then transfer to skillet. Add in your spices to taste: salt, pepper, onion powder, cumin, chili powder, red pepper flake.
4. Toss in mushrooms and cherry tomatoes, and cook for about 3 minutes (or longer if you like your mushrooms well done, but I like mine before they get really rubbery).
**Let everything mix and get happy then serve and enjoy!**