Mushroom Tofu Scramble

Imagine my surprise that my friend named a dish after me.

She's back in wonderful Toronto. I'm breathing Philadelphia air.
Still, as that smooth My Morning Jacket song goes "only memories remain...."  
While in splendid Queens reprieve, jamming to great 80's songs, having a fun ole time, we made incredible tofu scramble. It was well worth that last minute evening grocery stop for important ingredient turmeric. Just a pinch makes for a tasty start to summer morning.   

Mushroom Tofu Scramble

2 tablespoon olive olive
1/2 chopped red onion
1 1/2 cup portobello mushroom (or any other mushroom)
1 8oz package extra firm tofu, crumbled
1 1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
3-4 slices of Field Roast Chao (or any other dairy free cheese alternative)

In the sizzling heated oil, combine onions and mushrooms. Let them glisten and hiss.
Add crumbled tofu and the traditional tofu seasonings-- turmeric, salt, and black pepper. Stir for about 7-10 minutes.

Melt the Chao in last. Turn off heat. Share with your bestie.

Cooked broccoli-- perfect side dish, perfect veggie addition.

Colorful set table.

She had fresh ground coffee as beverage of choice. I created a blueberry cherry almond milk smoothie.

Close up.

Watermelon slices beautify the breakfast experience.