Mexican Tofu Scramble

I have never actually had a tofu scramble that I like. They all seem to have that awful nutritional yeast in them - YUCK! Sorry fellow vegans, but I will never be able to accept that that stuff is suppose to be a "cheese" replacer. Tastes like feet, smells even worse.

So needless to say I have been forever disappointed in my filling, hearty typical vegan bunch options. So needless to say I needed to come up with something of my own, and by golly I have to admit- Momma done good.

Mexican Tofu Scramble

• 1 medium onion - diced
• 2 cloves garlic - diced
• 1 tbsp vegetable stock
• 4 cups sliced mushrooms (I love crimini for their hearty flavor)
• 1 pkg organic tofu - firm & pressed
• 2 cups chunky salsa

1. Over medium heat, saute onion and garlic in vegetable stock for about 5 minutes
2. Add in mushrooms and continue to saute another 5 minutes
3. In a small bowl, break tofu into crumbles 
4. Add tofu and salsa to pan and cook for 10 minutes over low heat, or until all juices have been absorbed.

Serve and enjoy!