¾ teaspoon kosher salt, divided, plus more to taste
16 oz extra firm tofu (450 g), drained and patted dry
1 tablespoon olive oil
3 scallions, white and light green parts, diced
¼ teaspoon freshly ground black pepper
½ cup red bell pepper (50 g), diced
½ cup kale (20 g), chopped, stems removed
1 avocado, pitted, peeled, and thinly sliced
8 veggie breakfast sausage patties, cooked according to package
1 La Brea Bakery® French Bread Loaf,, sliced and toasted
How to Make It
1. Step
In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.
2. Step
On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
3. Step
Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1–2 minutes, until starting to soften. Add the tofu, remaining ¼ teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
4. Step
Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2–3 minutes, until the vegetables are tender.
5. Step
Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
