Vegan Scrambled Eggs

Directions:

1. Dice the bell peppers and chop the kale into small pieces.
2. Mix the oil, turmeric and black pepper together, then set aside.
3. Crumble the tofu into a heated pan, stir in the mixture from step two, and add the bell peppers and the kale on top. Cook until the moisture is absorbed.
4. Mix all the ingredients in the pan and stir in the soy sauce and the nutritional yeast flakes.
5. Sprinkle a pinch of black salt before serving.