Overnight Tofu Scramble (Brandon Gabel)
14oz Extra Firm Tofu 1/4c Kalamata Olives, chopped 1 Red Pepper, roasted and skin removed 2T Lemon Juice 2T Nutritional Yeast Flakes 1/2t Thyme, dried 2T Fresh Basil Leaves, chopped 2 cloves Garlic, minced 1/4t Turmeric 1/4t Red Pepper Flakes 1/4t Salt Several pinches of black pepper 1T Olive Oil Crumble tofu in mixing bowl. Mash with hands until only pea-sized pieces are left, not mushy. Add olives, red pepper, lemon juice, nutritional yeast, thyme, basil, garlic, turmeric, red pepper, salt and black pepper and mix well. Cover and refrigerate overnight. In the morning, cook tofu for 5 to 7 minutes until lightly browned.