Vegan tofu breakfast scramble

Step 1

In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and ½ teaspoon salt.

Step 2

On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.

Step 3

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.

Step 4

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.

Step 5

Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.

Step 6

Enjoy!