Tofu Scramble

1 package extra firm tofu, drained
1 small or half a large onion, diced (I use yellow, they are cheap)
1 bell pepper, diced (any color)
1 small can mushrooms (or fresh)
1 head broccoli, cut into florets
1 handful spinach
2 cloves garlic, minced (more or less to taste)
Dash soy sauce
1/4 cup nutritional yeast
2 dashes tumeric
Olive oil for frying

Cube tofu, or crumble.  If cubing, make sure fairly small, I'd say 1/2" per side or smaller.  Add to a stir-fry pan along with the mushrooms and onion and just a drizzle of oil.  Heat to medium high and while that is browning ever so slightly and you are stirring occasionally, steam your broccoli in the microwave for 4 minutes.  If you do not like microwaves, just steam on the stove top.  When done, add broccoli, spinach, garlic, soy sauce, nutritional yeast and tumeric to the pan and cook until the spinach is wilted and the garlic is cooked (only a couple minutes more).

Served on whole wheat toast spread with Earth Balance vegan margarine.

This time I also added a small amount of frozen peas, but they were yucky in it!  Don't think I'll be doing that again any time soon.  When zucchini is in season, I love adding that.