Instructions 1 tbsp olive oil 1 cup onion, diced 1 clove garlic, minced 2 cups diced vegetables 1 14- or 16- ounce block of extra-firm tofu 2 tbsp tahini 1 tbsp low-sodium tamari 1 tbsp Dijon mustard 1/2 tsp turmeric 1/4 cup nutritional yeast 3 cups baby spinach 1/4 cup fresh parsley, minced Black pepper to taste Directions Heat a large skillet or wok over medium heat. Add the oil and sauté the onion until it’s soft and cooked through, about five to six 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 four 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.