Southwest Tofu Scramble

Today we made a Southwest Tofu Scramble for Easter brunch.  It was also the perfect dish to sample Daiya's newest flavor of vegan cheese: pepperjack!  Thanks, Daiya, you've done it again! 



Ingredients:
1 Block extra firm tofu
1/2 yellow onion, diced
3 cloves garlic, diced
1 green pepper, diced
sliced baby bella mushrooms
shredded Daiya vegan pepperjack cheese
Spices: smoked paprika (good for giving some color too), cayenne, cumin, salt/pepper

Start by sauteing the onion in a little oil, then the garlic, then the green pepper.  Drain the tofu, crumble, and add to the pan.  Add spices and mushrooms.  Saute a little longer, then when it's almost done sprinkle on the vegan cheese and put a lid on it to melt the cheese.  Of course I love it with a side of wheat toast and Earth Balance vegan margarine.