• 14 to 16 ounces firm or extra firm tofu,
• crumbled (use your hands or a fork)
• 4 ounces vegan Jack, cheddar,
• or American cheese, shredded
• 3 scallions, sliced
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon tamari or soy sauce
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon fine sea salt
• 1⁄2 teaspoon pepper
• 1⁄2 tablespoon refined coconut oil
• 1 cup sliced mushrooms (any kind, or a combination)
• 2 cups fresh spinach leaves

1. In a large bowl, combine the tofu, cheese, scallions, garlic, yeast flakes, tamari or soy sauce, turmeric, salt, and pepper. Set aside.
2. In a large nonstick skillet over medium heat, melt the coconut oil. 
3. Add the mushrooms and cook, stirring occasionally, until tender, about 11⁄2 minutes.
4. Stir in the spinach, a handful at a time if necessary, and cook until wilted, about 1 minute. 
5. Stir in the tofu mixture and cook, stirring occasionally, for 3 to 4 minutes, or until any liquid has evaporated and the mixture is hot. 

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