1

Rinse and drain the water from the package of tofu. Pat the brick of tofu With a paper towel to absorb any excess water.

2

Heat the coconut oil in a large skillet over medium heat. Add the chopped shal lot and a pinch of salt and pepper. Cook until soft and translucent, for about 2 minutes. Then add in the minced garlic and let sauté for about 2 minutes.

3

Add in the chopped mushrooms, zucchini and pepper and cook for an additional 3 minutes,

4

As the veggies cook, take the 1 tbsp of dijon mustard and whisk into the 1/2 cup of nut milk until fully combined. Set aside.

5

Crumble the tofu by hand into bite sized pieces into the pan and cook for 3 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the spices nutritional yeast, salt and pepper, cook for about 1 minute until mixed through

6

Then slowly pour the mustard-nut milk mix into the pan and let it all cook for about 2-3 minutes until tofu has soaked up some of the liquid and its reached your desired consistency.

7

Once the majority of the liquid has been soaked up, mix the sliced grape tomatoes and kale into the tofu scramble mix. Cook for an additional 2 minutes, until the kale has cooked through.

8

Remove from heat and serve on a bed of greens, in a baked sweet potato, a slice of toast, a rice cracker or roll into a taco or wrap. Sprinkle with your favourite toppings and enjoy!