Tofu Scramble

After reading much talk of tofu scrambles, I finally tried it.  I used Colleen Patrick-Goudreau's recipe in The Vegan Table as a guide, and used what I had on hand.

Basically, you take some extra-firm tofu (not silken), drained and pressed.  It crumbles easily into a bowl.  Then saute whatever garlic, onion, and veggies you like, and add some turmeric for a yellow color (like scrambled eggs.)  I wanted an iron-rich meal, so I cooked it in my cast-iron skillet with chickpeas, mushrooms, tomato sauce, cilantro.  And I think I just squirted in some yellow mustard instead of turmeric powder.  Hot from the skillet, it was amazingly delicious and nourishing.