Sheet Pan Tofu Scramble (WFPBNO)

This delicious sheet pan tofu scramble can be served as breakfast with a piece of toast or turned into a taco or a burrito which is how I served it. I think it would also be delicious as Nachos!!! To make my burrito I warmed a whole wheat tortilla slightly, added some tofu scramble, hot sauce, salsa, lettuce and jalapenos. Roll it up tightly and put in a non-stick skillet to brown on both sides. This would also be delicious with Brand New Vegan Cheese Sauce.

• 1 tub extra firm tofu, drained
• 1 15-ounce can black beans, drained and rinsed
• 1/2 bell pepper, diced (I used green)
• 1 medium gold potato, diced small
• 1/4 cup nutritional yeast
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black salt
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• black pepper, to taste
• tortillas
• lettuce
• salsa
• pickled jalapenos
• hot sauce

Preheat oven to 400F. In a large mixing bowl, crumble the tofu using your hands.

Add the beans, bell pepper, potato. Stir

Add the nutritional yeast and spices. 

Stir well to combine.

Spread evenly across a parchment lined baking sheet.

Bake about 20 minutes until it starts to get brown

Heat a tortilla, you can put them on the scramble for the last 2 minutes of cooking. Add the scramble, hot sauce, lettuce, salsa and jalapenos. Or whatever items you like to eat.

Fold the sides in and then lift the bottom up and over the filling to roll it into a burrito. Add to non-stick skillet on medium to toast the bottom. 

Once brown, flip the burrito over so the other side can get brown. 

Serve with your favorite condiments.

Enjoy!!!!