Combine flour, flaxmeal, oats, sugar, salt, nutmeg, and soda in a large mixing bowl. In separate bowl, stir together milk, lemon, and sweet potato puree until smooth. Pour into dry ingredients and mix until you have a smooth batter. Heat waffle iron and spray lightly with cooking spray. Cook waffles according to manufacturer's instructions until golden and crispy on the edges, then remove and cover to keep warm until ready to serve. (With the size of my waffle iron I got about 9 waffles using 1/3 cup per.)

Heat a large skillet over medium high heat and add the carrots along with 1/2 cup of water. Cover and cook for about 5 minutes until they start to soften, then remove lid and allow any extra water to evaporate. Add the onions, and garlic; cook for 2 to 3 minutes until they start to soften, adding more water if needed. Then add the tomatoes and mushrooms and cook for an additional minutes until just starting to cook.

Drain the tofu and do your best to press out the excess liquid. Heat a medium nonstick skillet over medium-high heat. Add the coconut oil (if using) and stir to melt. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.

Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time. Add the nutritional yeast and remove pan from heat. Season to taste with salt and pepper and serve hot along with the waffles and sliced avocado if desired.