Crush, peel, and chop <quantity>2</quantity> garlic cloves

Small dice <quantity>1</quantity> small onion

Crumble <quantity>400<unit>g</unit></quantity> of firm tofu by hands and set aside

Heat a skillet over medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil and the chopped garlic and onion. Sauté until golden

Add the crumbled tofu and stir

Add <quantity>1<unit>tbsp</unit></quantity> of Dijon mustard, <quantity>1<unit>tsp</unit></quantity> of turmeric powder and <quantity>1<unit>tsp</unit></quantity> of nutritional yeast and stir for 5-7m until golden brown

Add <quantity>1½<unit>cups</unit></quantity> of coconut milk and mix to combine

Add salt and black pepper to taste

Add the juice of <quantity>½</quantity> a lemon and cook, stirring constantly, for 5m until creamy. The tofu scramble is ready

Serve with toast and avocado for the ultimate breakfast!