Rainbow Veggie Tofu Scramble

2 Tbsp. avocado oil, divided

1/2 red onion, diced

1 orange bell pepper, diced

4 oz. cremini mushrooms, sliced

1 small zucchini, sliced in half-moons

1 small head broccoli, cut into small florets

1 block (14-16 oz.) firm tofu

2 Tbsp. nutritional yeast

1 tsp. kosher salt, divided

1/2 tsp. ground turmeric

1/2 tsp. garlic powder

1/2 tsp. ground black pepper

2 Tbsp. soy milk (or other plant-based milk)

1 Roma tomato, diced

1 small avocado, diced

1. In a medium skillet over medium heat, add 1 Tbsp. avocado oil. Add diced onion and bell pepper and saute for 2-3 minutes, or until onion just begins to turn translucent. 
2. Add sliced mushrooms, zucchini, and broccoli florets to the skillet and season with 1/2 tsp. kosher salt. Saute veggie mixture about 5 minutes, until veggie are crisp-tender. Transfer veggies to bowl and return the skillet to the heat for the next step.
3. To the skillet, add remaining tablespoon of avocado oil. Using your hands, crumble the block of tofu into the skillet. Use a spoon to break any large curds, until you have roughly nickel-sized pieces of tofu. Cook the tofu for 3-4 minutes, stirring frequently, to evaporate most of the moisture. 
4. Once there is little to no liquid left in the pan, add the nutritional yeast, remaining salt, turmeric, garlic powder, and black pepper. Stir to evenly distribute the spices, and cook about 2 minutes. 
5. Add the soy milk to the tofu mixture and stir to combine. Add the reserved cooked vegetables back to the skillet, stir to combine and heat through. 
6. Serve immediately, garnished with diced roma tomato and avocado. Or, transfer tofu scramble to an airtight storage container and refrigerate for up to 5 days. Reheat servings for 1-1.5 minutes in the microwave before serving.