Tofu Scramble Veggie Bake

I am always looking for quick and tasty ways to use up leftover produce at the end of the week, and recently I stumbled upon a great way to create what is now one of my husband's favorite breakfast-brunch dishes.It's also fast and easy in case you don't have a lot of time!

Ingredients:

• 1 onion
• 2 cloves minced garlic
• 1 package extra firm tofu
• 1/4 cup nutritional yeast
• 1 tsp fresh mustard (dijon, whole seed, whatever you have)
• 1 tsp onion powder
• 1/4 to 1/2 tsp turmeric
• 2 tspns Italian Seasoning 
• 1/2 tspn kala namak (black salt)
• 1 Tbspn tahini
• 1 Tbspn Vegenaise (optional, but does give it a little extra tasty richness)
•  A little olive oil and/or sherry for sauteing (or broth or water)
• Whatever veggies you have!

Begin by heating your oven to 400 and spraying a 9-inch pie pan with non-stick spray. In a skillet or saute pan, saute one chopped yellow onion in a little olive oil along with the garlic over low heat. Throw the Italian Seasoning in there and cover with a lid so that the moisture from the cooking onion helps keep the pan from drying out. After a few minutes, add whatever veggies you want to pre-cook. The first time I made this, I had a package of mushrooms I wanted to use, so I threw them in with a little sherry and cooked them down.

 Crumble one package of extra firm tofu with your hands into a bowl. (I used the extra firm high-protein organic tofu from Trader Joes). Add all of the other ingredients and mix/stir together until the seasonings seem well-distributed and equally dispersed. Throw in your veggies that you sauteed on the stove, along with any other fresh veggies you may want to use, like raw broccoli or spinach, or even some ribbons of kale. Maybe you have some fresh parsley or green onions or tomatoes? What the heck--add those too! Whatever you want--you are the creator of this breakfast masterpiece!

After mixing everything in the bowl, dump it into the pie pan and smash it down with a fork until compact. Bake for about 30 minutes and then serve. It's like a tofu "eggy" scramble without the scramble, and the flavors are great. In the picture above, I still had some of the vegan cheese from Trader Joes to use up, so I sprinkled some of that on top, which was very tasty (but it is also fine without it). I have made this dish a few times now, and each time it is a little different because of whatever I may happen to have in terms of produce. Also, this recipe does fill up your pie pan, which means it makes a large portion. But if you have leftovers, you can always  re-heat them for lunch or dinner the next day, and it still tastes great!