sourdough bread, toasted to desired doneness, gluten-free if required
Instructions
Heat the oil in a nonstick skillet over medium heat. Add the bell pepper and zucchini, cooking for 4 to 6 minutes, or until they begin to soften.
Add the tofu, using a wooden spoon to break it up to resemble scrambled eggs, cooking for 2 to 3 minutes.
Add the nutritional yeast, turmeric, smoked paprika, salt, and non dairy milk, cooking until the milk has nearly evaporated, stirring to incorporate the spices into the tofu.