This recipe makes a lot of tofu scramble, at least 6 servings. It's perfect to make when meal planning, and stays fresh and delicious all week. Warm in the microwave or stovetop before eating. Press the tofu before you do anything else. By the time your veggies are chopped and you've started cooking the tofu will be ready.
Warm olive oil in a large skillet, then add onions, garlic, and pepper to sauté on medium-low heat.
When the onions turn translucent add the mushrooms, and stir well. **To make the mushrooms meatier, place a heavy lid directly onto the mushrooms while they cook on medium heat.**
Add the vegan sausage and cook another 5 minutes.
Break the tofu into chunks and place them into the skillet, then use a fork to smash the tofu and create a scrambled egg texture.
Add the nutritional yeast, kala namak/black salt, turmeric, and red chili flakes, and stir well.
Add the spinach and stir again.
Cook on medium-high heat. The tofu will dry out more, and start to brown at the bottom of the skillet. Stir often and be careful not to let it burn.
Season to taste with more nutritional yeast, salt and pepper.