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In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.