Tofu Scramble with Avocado, Bacon, and Cheese

This breakfast recipe really showcases the strong flavors of the tempeh bacon on page 41. Its chewy texture contrasts nicely with the soft textures of scrambled tofu and fresh avocado. The vegan bacon is well worth the effort, but in a pinch, you may substitute purchased vegan sausage. This dish will impress anyone who is a bit wary of giving up eggs at breakfast time. Serves 4

1 (14-ounce) container water- packed firm tofu, drained

1 tablespoon water

2 tablespoons olive oil

1 tablespoon nutritional yeast

2 cloves garlic, minced

¾ teaspoon fine sea salt

½ teaspoon chopped fresh thyme

½ teaspoon ground cumin

½ teaspoon ground turmeric

¼ teaspoon ground white pepper

⅓ cup coarsely crumbled Maple Tempeh Bacon (about 8 strips; page 41)

½ firm but ripe avocado, peeled, pitted, and diced

1½ ounces nondairy cheddar-style cheese, grated (about ⅓ cup)

Freshly ground black pepper

1 large scallion, thinly sliced

Wrap the drained tofu block in paper towels and set aside on a plate for 10 minutes. Rewrap the tofu with dry paper towels and squeeze gently to remove any excess water. Coarsely break the tofu into 1-inch pieces, allowing some of the pieces to crumble more than others. While the tofu is sitting, whisk the 1 tablespoon water, 1 tablespoon of the oil, the nutritional yeast, garlic, salt, thyme, cumin, turmeric, and white pepper in a large bowl to blend. Add the tofu and toss just enough for the pieces to absorb the seasonings (do not overmix).

Heat a medium to large cast-iron skillet over medium heat. Add the remaining 1 tablespoon oil, then add the seasoned tofu. Using a stainless steel spoon, stir the tofu to keep it from sticking to the bottom of the skillet and to break up the larger tofu chunks into desired pieces until it is heated through, about 5 minutes. If the mixture seems too dry, add 3 tablespoons of water (it will cook off). Remove the pan from the heat. Add the bacon, avocado, and cheese and toss gently just until the cheese melts, about 2 minutes. Season to taste with black pepper. Sprinkle with the scallion and serve.