(by Casey McDougal)
1/2 t. coconut oil
2 cloves garlic
1 1/2 c. chopped spinach
8 oz. tofu
1/2 t. turmeric
optional: 2 links vegan sausage, sliced (preferred brand: Field Roast)
handful of vegan cheese to sprinkle on top (preferred brand: Follow Your Heart)
salt and pepper to taste
whole grain bread
vegan butter (preferred brand: Earth Balance)
In a medium saucepan over medium-low heat, heat coconut oil and sauté garlic for few minutes, then add spinach and cook until wilted.
Place tofu on a plate, and press with a fork until it has a consistency similar to scrambled eggs.
Add tofu to the pan, and sprinkle with turmeric to coat evenly.
Add optional vegan sausage.
Over low heat, add cheese and stir until melted. Remove from heat.
Prepare toast and serve with the scramble. And love, of course. Oh, and coffee too.
(Read No-Drama Mama, the story that accompanies this recipe.)