Sure, we've all made 'em before. and there are a myriad of ways to do so, but this one is my personal favorite and very, very easy.
Start with a block of extra firm tofu that has been well pressed to get out as much water as possible. Often, I'll even wrap it in a dishtowel and put in the 'fridge overnight.
heat oil in pan and crumble tofu into pan, sauteing until lightly browned...this never happens quickly, in my experience, no matter how much water I get out of it.
then add a splash or two of tamari ( i use the low sodium) and then some nutritional yeast. this will not only give it more depth of flavor but till make for better browning of the tofu.next, i add some chopped onion and garlic and saute until the onion is beginning to brown and is very fragrant....mmmmmmmi like to add some sliced mushrooms now, and allow them to cook off most of their liquid, adding another splash of tamari and maybe some more n.y. ( i love this stuff, so i tend to be heavy handed with it). add your favorite spices. for me in a scramble? I'm a fan of the sea salt, pepper, oregano, and thyme blend. i just love the combo in my tofu.
now for the green! 'cause i don't know about you, but i love green veggies in the morning. this particular morning i used spinach. just chop it up and add, sauteing until it wilts. but i do so love some broccoli, kale, or asparagus in it's place when i have it.serve in a whole wheat wrap and top with some shredded fresh organic carrot with a side of your favorite fruit. i've still been enjoying all the navel oranges as of late with breakfast. yum!voila! easy and tasty breakfast in no time flat with very simple ingredients. honestly, i just loved the pics i snapped of the tofu from this particular morning and thought it would make for a fun post.