Springtime Tofu Scramble

This vegan springtime tofu scramble is a jazzed up play on the classic
plant-powered scramble. Mushrooms, yellow squash, leeks, and spinach are sautéed
together in a skillet with coconut oil. Firm tofu is then crumbled into the pan
of cooked veggies to create a texture that is nearly identical to scrambled
eggs, and turmeric is sprinkled over to add a nutritional kick and a colorful
yellow hue. But the ingredient that takes this tofu scramble to flavorful new
heights is a pinch of truffle salt. It packs an eggy punch that brings out the
best in these wannabe eggs