Hoff's Tofu Scramble II

Hoff's Tofu Scramble II
Yields: 4 servings 
meat-free, dairy-free, egg-free, oil-free, gluten-free


Ingredients:

• 12 oz. block firm Tofu (pressed)
• 2 cups shredded Hashbrowns
• 1 cup Soy Crumbles
• 1 tsp. Fennel Powder
• 1 tsp. Onion Powder
• 1 tsp. Salt
• 1 small Sweet/Red Onion (chopped)
• 1 Red Pepper (chopped)
• 1 cartoon Mushrooms (chopped)
• 1/2 cup sliced Black Olives (rinsed & drained)
• 1 cartoon fresh Spinach
• 1/4 cup Plant-milk (use if baking)
• 2 tbsp. Braggs
• 1/2 cup Nutritional Yeast
• 1 tbsp. Mustard
• 2 tsps. Hoff Seasoning
• 1 tsp. Black Salt

Directions:

1. Crumble Tofu into large Pyrex bowl, add Hoff Seasoning & Black Salt, put on lid, shake to combine, allow to “marinate” in the fridge for at least one hour
2. Rehydrate Soy Crumbles in enough Water to cover with seasonings to give it a “sausage” like taste
3. In a large stainless steel wok over medium-high heat, add Onions, Red Peppers, Mushrooms, Black Olives & Spinach (in that order), add Braggs, cover & let sit until veggies wilt 
4. Add Tofu, Soy Crumbles & Nutritional Yeast, Mustard
5. Toss everything together until thoroughly combined and heated through

Or

1. Add everything to a 9X13 baking dish
2. Cover & cook at 400 degrees for 40 minutes
3. Finish with a sprinkle of Black Salt

Hoff Thoughts: The Black Salt will yield an eggy taste.  The Mustard will give the Tofu a yellow egg-like color.  Sub in 1 tsp Turmeric for the Mustard if you prefer.