vegan scrambled tofu

Super Breakfasts! Scrambled Tofu   Ingredients Olive oil 250 brown mushrooms, or baby mushrooms sliced 450 grams of firm tofu, firm or extra-firm, crumbled 1/2 tsp. smoked paprika (or to taste) 1 tsp. ground cumin sea salt, to taste 1/4 tsp of turmeric couple of handfuls baby spinach 1/4 cup nutritional yeast Handful chopped continental parsley   Optional: Diced tomato Handful pine nuts Sliced spring onions   Method: Gently sauté mushrooms, pepper and garlic in olive oil on low heat until tender. Add the tofu to the pan and stir frequently, if using tomato, add now and stir for another minute or two. Add the spices and baby spinach. Add a teaspoon of water, cover and steam, for one minute. Stir in the nutritional yeast and cook for 2 more minutes until hot throughout. Add pine nuts, parsley or spring onions and season well. Serving Suggestion: Serve your scrambled tofupiping hot in a wrap of your choosing.