Vegan Tofu Scramble
August 1, 2020
Place the tofu between layers of paper towels or clean kitchen towels. Place a heavy, flat-bottom plate or bowl on top. Let stand for 15 minutes or up to a few hours. Crumble the tofu coarsely. Soak the cashews in enough water to cover in a bowl for 30 minutes or up to 2 hours.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Sauté the onion in the hot oil for 2 minutes, seasoning generously with salt. Add the mushrooms; sauté for 3 minutes. Add the zucchini; sauté for 3 minutes. Cook for an additional 5 minutes or until the onion is translucent and the zucchini is tender and cooked through, stirring frequently.
Add the tofu, spinach and tahini mixture to the zucchini mixture and mix well. Cook until the spinach is fully cooked, stirring occasionally; do not overcook. Season with salt and pepper. Spoon into a serving dish. Top with the avocado and serve.