Ingredient

• ⅓ cup almond milk
• 2 tablespoon nutritional yeast
• 2 garlic cloves, minced
• ½ teaspoon Dijon mustard
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground cumin
• 1 tablespoon-extra virgin olive oil
• ½ cup diced yellow onion
• 14 ounces extra-firm tofu, patted dry and crumbled
• Sea salt and freshly ground black pepper
• Tomatoes, salsa or pico de gallo
• Avocado and/or tomatillo salsa verde
• Sauteéd spinach or kale
• Cilantro
• Tortillas

Direction

1. In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
3. Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.