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<p><strong>Have a savory breakfast for dinner</strong>, or just treat yourself and your family to a wonderful Saturday brunch!</p>Source: Adapted from Big Vegan by Robin Asbell (Entered by Lara Rasmussen Anderson)
Step by Step Instructions
- Drain tofu, wrap in a clean kitchen towel and place a cutting board on top to squeeze excess moisture out (overnight is great).
- In a large bowl, crush the tofu into crumbles (just hold in your hands and make a fist over and over…kinda fun!). Mix with onions, peppers, oats, carrots, nutritional yeast, vinegar, garlic, mustard, pepper and turmeric.
- Heat a cast-iron skillet or nonstick pan over high heat. Allow to heat up; add olive oil to pan. Dump in the tofu mixture and stir-fry over high heat. Stir, scraping the pan until tofu is golden brown in spots. Add the chopped tomatoes and mix well. Remove from heat and add basil, mixing well.
- Serve immediately with baguettes spread with tahini paste.
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