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Broccoli, Mushroom, "Cheese" Scramble

What you need: 

1/2 lb mushrooms, sliced
3 cups broccoli, chopped
1 package firm tofu, crumbled
1/4 cup flour - any kind
1/4 cup nutritional yeast
1 cup soy milk
1/4 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dry mustard powder
1 tablespoon vegan margarine
1/2 teaspoon light miso
1/2 teaspoon black salt
1/2 teaspoon black pepper

What you do: 

Heat a bit of veg oil in a large skillet and saute mushrooms for about 2-3 minutes. Add broccoli and saute until veggies are cooked. Add crumbled tofu and heat through.
In a small saucepan, combine flour, nut yeast, dry seasonings. Gradually wisk in soymilk until well blended. Turn on heat to medium and while constantly stirring, cook until it thickens to a nice cheese sauce consistency. Remove from heat and stir in margarine and miso.
Add sauce to tofu mixture and combine well. Serve with toast or english muffins for a tasty breakfast.
The seasonings can be altered to personal taste. I usually add more garlic since I can't seem to get enough. Regular salt can be used in place of black salt but the black salt mimics a more eggy flavor.

Preparation Time: 
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

Made this to go with some cornbread! Simply amazing this recipe is definitely a keeper.

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this sounds yummy!

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This is delicious, we made it just as recipie says and then served over top of whole wheat toast.  Even my dad who hates tofu came back for seconds on this one.

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i made this for DR and cammers for dinner. i don't feel good so i didn't eat any.

i subbed in zuch/sum squash/tomato for the mushrooms. they both liked it with a four star ranking.

my only comment was i would reduce the flour to 2 TB next time. the cheeze sauce thickened really quickly and had a really nasty looking "goo slime" thing going on. however, cammers liked the texture/stickyness of the cheeze sauce.

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