This unique version of the vegan classic will soon become a regular item on your breakfast rotation.
In a large, non-stick skillet or cast iron pan, heat the oil or water and add the minced onion.
Cook until the onions turn translucent and then add the garlic and ginger.
Stir well and cook for about 1 minute.
Crumble the tofu into the pan with the onions and garlic and stir well. Cook for about 5 minutes.
Add the spices and nutritional yeast.
Add the shredded carrot (I like to shred it right into the pan using a vegetable peeler), frozen peas and bell pepper, stir, and cook for another 5 minutes.
Add the spinach last, stirring it in until it is fully wilted.
Serve with toast, corn tortillas, alongside hash browns, or make a breakfast burrito with a whole wheat tortilla or wrap.