Healthy Breakfast Tofu Scramble

I like to start my day with a healthy savory breakfast that keeps me full.  I really don’t like to eat between meals.  Sometimes I may have an apple or carrot, but I seem to consume too many extra calories when I snack.
Here are the ingredients I started with:
1 block tofu, 1 sweet potato, 1 small red potato, 1 small red onion, 2 cups baby spinach, 1 cup mixed peppers and frozen shitake mushrooms.

Veggies on the stove cooking in cast iron:

I poach my tofu in a pot of boing water, then drain, season with turmeric and nutritional yeast, set aside till veggies are done.

Turn heat to low, add tofu once veggies are cooked, sprinkle of veggie cheese, place a lid on 2 minutes until melted.

Serve it up with a little ketchup in the side!

Up close:

This pan serves 4.
Can wait to share lunch with you.