Mushroom Tofu Scramble

• 1 container Silken Tofu
• 1 Tbsp Olive Oil
• 2 heaping Tbsp Brewers Yeast Flakes
• 1/4 tsp Turmeric
• 1 cup diced mushrooms
• Louisiana Hot Sauce (to taste)
• 1/4 tsp Paprika
• Salt to Taste

Cover a large baking sheet with paper towels. Place the tofu in the towels in a single layer. Cover the tofu with paper towels and pat down until dry. You want to remove as much of the excess water as possible from the Tofu.

Discard all of the paper towels. Crumble the tofu.

Heat the oil in a large skillet over medium-high heat. Add the scallions and cook, stirring frequently, for 1 1/2 minutes, then add mushrooms and sautee 2 more minutes or until desired softenss acheived. Stir in the tofu and turmeric. Add the brewers yeast flakes, salt, paprika, and pepper sauce to taste. Add a small amount of water, just enough to make the yeast flakes into a creamy cheeselike texture.

Cook for 2 minutes, or until tofu is firm. Serve.