Peel and chop <quantity>2</quantity> cloves of garlic. Set aside

Trim, peel and chop <quantity>½</quantity> medium onion. Set aside

Chop <quantity>1<unit>cup</unit></quantity> of portobello mushroom and set aside

Halve, deseed and small dice <quantity>2</quantity> jalapeño peppers. Set aside

Trim, remove the seeds and dice <quantity>4</quantity> tomatoes

Chop <quantity>¼<unit>bunch</unit></quantity> of coriander

Drizzle olive oil into a pan over medium-low heat. Add the chopped onion, garlic and jalapeño. Cook for 4m until the onion is translucent

Add the mushrooms and cook until tender

Add the tomatoes and sauté for 2m to incorporate

Mash <quantity>2<unit>cups</unit></quantity> of tofu by hand and add to the pan. Adicione <quantity>1<unit>tsp</unit></quantity> of turmeric powder

Add <quantity>½<unit>tsp</unit></quantity> of sweet paprika, season with black pepper to taste and stir with a spatula to combine

Add <quantity>1<unit>tbsp</unit></quantity> of nutritional yeast and <quantity>¼<unit>cup</unit></quantity> of almond milk

Cook for 5m, stirring occasionally, until thickened

Add the chopped coriander and stir to combine. The tofu scramble is ready

Perfect to eat with tortillas or bread. Enjoy!