Gluten-Free Vegan Tofu Tahini Spinach Scramble Recipe
1 pkg. firm tofu
1 large yellow onion, diced

1/3 cup nutritional yeast flakes
2 tbsp. tahini
1 tsp. salt
1 tsp. turmeric

1 tbsp. olive oil

1/3 cup gluten-free plain rice or soy milk (i used rice milk)

generous amounts of freshly ground black pepper
sprig of fresh dill, diced (or dried)
large handful of fresh baby spinach, rinsed and drained

Optional: avocado cubes, tahini sauce, and/or srirachi sauce as garnish.

Slice firm tofu in half and press between towel while you prepare other ingredients. Prepare medium bowl with your tahini and nutritional yeast and crumble tofu into the bowl, combining so it is evenly seasoned. Sprinkle salt and turmeric evenly on the tofu, mixing as needed.

Heat nonstick or cast iron pan with olive oil on medium-high and add your onion. Sautee until soft and translucent and then add a touch more olive oil (if you want) and then add your crumbled, seasoned tofu. After it has cooked for a few minutes, season with pepper and add rice milk to the pan. When rice milk has largely absorbed into the dish, then throw in your baby spinach. Mix thoroughly. I like to let the tofu get a bit brown and crispy and then turn over, but you can cook less or more to taste.

Garnish individual servings with avocado cubes, a tahini sauce (with lemon and a touch of garlic- i used Trader Joe’s, thinned with a little water), or srirachi sauce to taste.

Enjoy with hash browns or pancakes. Yum!