Step 1

In a small bowl or blender, combine nutritional yeast, garlic powder, turmeric, black salt or sea salt, bouillon and water. Whisk or blend until combined and lump-free. Set aside.

Step 2

Heat a medium-size pan over medium-high heat.

Step 3

Crumble tofu with your hands and add to the pan. Cook for 3 minutes.

Step 4

Add broth mixture to the pan with the tofu, and cook without stirring for 4 minutes.

Step 5

Continue to sauté, stirring occasionally until the liquid has evaporated, about 5-8 minutes. Remove from the pan and place in a bowl.

Step 6

Heat 2 tbsp olive oil in a frying pan over medium heat.

Step 7

Add green pepper and cook for 2 mins.

Step 8

Add green onions, canned diced tomatoes with juices, paprika, oregano, and red pepper flakes and cook stirring until heated.

Step 9

Add vegan cheese of choice, and scrambled tofu to the pan and combine well. Cook for 2-3 minutes or until the cheese has melted and the tofu is heat through.

Step 10

Taste and season with salt and black pepper to taste.

Step 11

Serve warm garnished with parsley and with toasted or crusty bread, and vegan unsweetened yogurt(optional) on the side