Scrambled Tofu

• 1 teaspoon to 1 tablespoon olive or vegetable oil (optional)
• Cooking spray
• 1 onion, sliced
• 1/2 green or red bell pepper, cut into slivers (optional)
• 1 small handful button mushrooms, sliced (optional)
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 2 to 3 cloves garlic, pressed (optional but very good)
• 1 package (12 to 16 ounces) traditional, water-packed tofu, preferably reduced fat, regular, firm, or extra-firm, crumbled into scrambled egg-sized clumps, well drained
• Tamari or shoyu soy sauce
• Salt and freshly ground black pepper
• Pickapeppa
• Tabasco
• Fresh minced herbs of any kind

1. Heat the oil, if using, in a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat.
2. Add the onion and saute for 4 minutes.
3. Add the pepper and, if using, the mushroom slices and saute for another 3 minutes.
4. Lower the heat slightly.
5. Sprinkle with the turmeric and paprika, then add the garlic.
6. Saute for an additional minute.
7. Add the tofu, tossing to coat with the spices and to distribute the vegetables.
8. Keep turning in the skillet until everything is nice and hot.
9. Season as it suits you.
10. Serve at once.

olive, cooking spray, onion, green, handful button mushrooms, turmeric, paprika, garlic, water, soy sauce, salt, tabasco, herbs of any kind

Taken from www.cookstr.com/recipes/scrambled-tofu-2 (may not work)