Vegan Scramble

I like my egg whites. I do. Sometimes I just don't want an egg, other times there is a pile up of tofu in my fridge. Most times I make my protein mousse, but when its firm tofu I have limited options. I tried out vegan scrambled eggs and was very nervous. I honestly thought they would be nasty. To my surprise, I loved them, a lot. :) Love the fact that it's a high protein dish to start you're morning off right!

Estimated time: 45 Minutes
Servings: 4

Ingredients:
1 Package of firm tofu, cubed
About 7 mushrooms, diced
1/2 Yellow pepper, diced
1 Tbsp yellow mustard
1 Tsp Gluten free soy sauce
Lots of salt & pepper

Directions:
1. Take the cubed and drained tofu and place in a sprayed frying pan. Get it going on medium heat. Let it cook for a while. Tofu is very wet. So, in order for it to crisp up you need to be patient.

2. Meanwhile, chop up the vegtables. Place them into another pan. I like to do a light steam on them. In the frying pan, I fill it up with water. Let that steam out. You save calories because you are not constantly placing oil in the pan, and you soften them pretty quick. Once the pan is dry, spray with pam and let them saute for just a few minutes,

3. Check on your tofu. It should be almost ready!

4. Now its time to place your soy and mustard with the tofu. After thats incorporated, add the vegetables. Then serve it up.