Heat a large skillet or wok over medium heat. Add the oil and sauté the onion until it’s soft and cooked through, about 5 to 6 minutes.
Add the garlic and cook for two minutes. Add your vegetables of choice, and cook till they’re tender.
While the vegetables cook, crumble the tofu with your hands, so that there are still some visible pieces, but it's broken up quite thoroughly. Whisk together the tahini, tamari, mustard, and turmeric.
Add the tofu to the skillet, along with the tahini mixture. Mix the ingredients together thoroughly and cook till the tofu is warmed through, about 4 minutes or so. Add the nutritional yeast and mix it in well. Finally, add the spinach and cook until it’s just wilted. Divide the scramble onto four plates and top each with parsley.
Tofu Breakfast Burrito with Tempeh Bacon
Whisk together all ingredients except for the tempeh and wraps to make your marinade. Pour the marinade into a shallow dish and add the tempeh to it. Allow the tempeh to marinate for several hours.
Preheat the oven to 375° F. Arrange the tempeh on a baking sheet. Bake for 25 minutes, flipping halfway through, or until the tempeh is getting crispy and brown.
Divide the tofu scramble into the four wraps. Add a quarter of the tempeh bacon. Wrap. Top with hot sauce, salsa, or avocado, if you want, and serve.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.