1/4cupPhoney Baloney coconut bacon, plus additional for a sprinkle on top
Drain the block of tofu by placing it in a strainer, place a plate atop the tofu and then something heavy, like two cans of beans. You can do this before going to bed the night before you plan to make this for breakfast.
Have a large skillet ready and warming.
In a small bowl, combine spices and 2 Tablespoons of water. You will use the remaining Tablespoon of water to rinse out the bowl, as it is next to impossible to scrape out all of the spicy goodness when pouring the spice blend into the tofu.
In warm skillet over medium heat, add onion, bell pepper and garlic. Saute until onion is transparent. Add tofu, crumbling with your fingers. You don't want tiny little pieces, think of the size pieces preferred in scrambled eggs. Add mushrooms at this time as well.
Over medium heat, continue stirring this mixture for about 10 minutes. The tofu on the bottom of the skillet will brown, keep scraping this loose from the pan. I love the little browned bits, so flavorful!
After 10 minutes, add in the spice/water blend. Use the remaining tablespoon of water to give a quick rinse of the spice bowl and pour that into the pan, too.
Stir well to combine, then stir in nutritional yeast and coconut bacon. Cook just until mixed through and heated. Serve with a sprinkle of coconut bacon on top and a side of sweet potatoes.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.