Tofu scramble means just about anything goes. I change it each time I prepare this dish, based on what veggies I have on hand. It's so good, and leftovers go nicely in roll up sandwich.

1 block organic firm tofu, well drained and placed between paper towels for 20 minutes
1/2 package smokey tempeh bacon, browned and crumbled
1 medium onion, sliced
1 cup sliced mushrooms
1/2 cu roasted red pepper, diced (can use jarred kind packed in water)
2 cups chopped greens - either kale, baby spinach or Swiss chard
1/2 tsp tumeric
1/4 tsp cumin
1 tsp dried oregano
1 T Braggs liquid aminos or low sodium soy sauce
salt and pepper to taste

Brown tempeh bacon on griddle or fry pan. When cool, crumble and set aside.

Saute onion, mushrooms, greens, and pepper in a little water. Add to crumbled tempeh bacon.

Crumble the tofu and brown in same frying pan. Add the turmeric, cumin, oregano and either Braggs or soy sauce. Mix well. Add the sauteed veggies to tofu. Toss well, taste for seasoning and serve warm.

** Tofu works best when drained and all water is absorbed. Drain water off tofu. Place tofu between 3 layers of paper towels. Place a baking sheet on top of paper towels and set either some canned goods or heavy book on top. Let sit for 20 minutes. then proceed with the recipe.

***You can order a tofu press online for about $40.