Step 1

Preheat oven to 400 degrees F. Place the chopped vegetables in a single layer on a lined and sprayed baking sheet. Toss with cooking oil and seasonings. Bake for about 45 minutes, flipping halfway through.

Step 2

During the last 15 minutes of roasting, begin cooking your "eggs" AKA tofu scramble. In a large skillet over medium heat, add the onion and celery. Cook until just softened, then add mushrooms. Once everything is cooked, add drained tofu. Using a wooden spoon, crumble the tofu into pieces, mixing everything together. Stir in seasonings and dairy-free cheese until everything is incorporated.

Step 3

Once the vegetables are finished roasting, toss them in with the tofu scramble. Gently stir everything together then taste and adjust seasoning, if needed.