Overnight Tofu Scramble (Brandon Gabel)

 14oz Extra Firm Tofu

1/4c Kalamata Olives, chopped

1 Red Pepper, roasted and skin removed

2T Lemon Juice

2T Nutritional Yeast Flakes

1/2t Thyme, dried

2T Fresh Basil Leaves, chopped

2 cloves Garlic, minced

1/4t Turmeric

1/4t Red Pepper Flakes

1/4t Salt

Several pinches of black pepper

1T Olive Oil

Crumble tofu in mixing bowl. Mash with hands until only pea-sized pieces are left, not mushy. Add olives, red pepper, lemon juice, nutritional yeast, thyme, basil, garlic, turmeric, red pepper, salt and black pepper and mix well. Cover and refrigerate overnight. 

In the morning, cook tofu for 5 to 7 minutes until lightly browned.