I've been making this copycat Amy's Tofu Scramble recipe for a few years now and it never fails me. This was one of the first vegan recipes that I learned. I still love it.

— ingredients

• 1-2 tsp vegetable oil
• .5 medium-sized carrots, sliced thinly
• .5 zucchini, sliced thinly
• .5 yellow squash, sliced thinly
• .25 onion, sliced thinly
• 1 clove garlic, minced
• handful fresh mushrooms, sliced thinly
• quarter block extra-firm tofu, crumbled
• 2-3 handfuls baby spinach
• 1-2 tsp coconut aminos
• 1-2 tbs nutritional yeast
• a dash or two of turmeric, for color and anti-inflammatory properties
• white pepper
• tomato, sliced into eighths
• hashbrown patty

— directions