Make the Tofu Scramble: Heat the oil in a large pan over medium-high heat. Crumble the tofu and add it to the pan. Add the nutritional yeast and spices, and stir well to coat. Cook for 10-15 minutes, until tofu begins to brown.

Make the Vegetables: Heat the oil in a large pan over medium-high heat. Add the onion and cook until it begins to brown, about 5 minutes. Add the garlic, mushrooms, and a pinch of salt and continue cooking for about 10 more minutes, until the mushrooms have browned and are fragrant. Add the collard greens and cook for a few more minutes, until they turn bright green and begin to wilt

Make the Gravy: Heat the oil in a saucepan over medium heat. Add the flour and whisk to form a roux. When the flour begins to brown, slowly whisk in the almond milk. Cook until the gravy thickens, whisking frequently. The longer it cooks, the thicker it will get. When it reaches desired consistency, whisk in the freshly cracked pepper and pinch of salt. Remove from heat. If the gravy sits too long, it will get thicker – just add more almond milk to thin to desired consistency.

Make the Biscuits: Cook the biscuits according to the package directions. Split the biscuits in half. Place two bottoms on each plate, and top with the tofu scramble and vegetables. Place the tops on each biscuit, and then pour the gravy over each sandwich. Garnish with chopped parsley and freshly cracked black pepper. Serve with forks, because these sandwiches are too messy to eat with your hands!