What a fun dish! I had it with chicory coffee and spelt flour toast, a perfect breakfast - except I had it for dinner :)
1 tbsp oil olive
1 medium yellow onion, chopped
2 cups thinly sliced, cremini mushrooms
2 cloves garlic, minced
1 lb extra-firm tofu, drained
1/4 cup nutritional yeast
juice of 1/2 lemon
1 carrot, peeled and grated
2 tsp ground cumin
1 tsp dried thyme
1 tsp ground paprika
1/2 tsp ground turmeric
1 tsp salt
Heat the oil in a skillet over medium heat. Saute the onions for 3 minutes until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes. Add the spice blend and mix it up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
Crumble in the tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Add the lemon juice and nutritional yeast and mix it up.
Grate the carrot into the tofu mixture and fold.
Add a cup of salsa at the end, cook for 1 minute extra for a Mexican entree.