PCC Tofu Scramble recipe | PCC Community Markets

Ingredients

• 3/4 pound red potatoes, cut into 1/2-inch cubes
• 2 pounds extra-firm tofu
• 3/4 cup reduced-fat Vegenaise
• 1 tablespoon Dijon mustard
• 1 tablespoon ground turmeric
• 1/2 cup chopped dried chives
• Salt and pepper, to taste
• 1/2 pound (about 4) Roma tomatoes, diced
• 1 bunch green onions, diagonally sliced
• 1/4 bunch parsley, coarsely chopped
• 1/2 cup toasted sunflower seeds (see note)