Super Green Breakfast Sandwiches

Drain the tofu, pat dry, and crumble. Heat a large nonstick skillet over medium-high heat with 2 tsp olive oil. Add the crumbled tofu, turmeric, ¼ tsp salt, and a pinch of pepper. Cook until the tofu is dry and “scrambled,” 5 to 6 minutes.

Chop the broccoli florets into bite-size pieces. Dice the green bell pepper. Add the chopped broccoli and diced green bell pepper to the skillet and cook 2 to 3 minutes.

Toast the English muffins. Spread the Vegenaise and basil pesto on one side of each muffin, add the tofu scramble, and top with remaining muffin halves.