1 lb. firm tofu. Dont freeze it. Use soft or silken tofu if you like a creamier scramble.
1 bunch green onions, chopped
1/3 cup sun dried tomatoes, chopped
3/4 cup mushrooms, sliced (I like shitake, but any kind works)
3-4 tablespoon margarine
3-4 tablespoon water
1/2 cup (or more) nutritional yeast
2 tablespoon turmeric
1 tablespoon garlic powder
1 teaspoon soy sauce
1 teaspoon paprika, cumin, and/or other spices to taste
After chopping the onions, separate the white bottoms from the green tops.
In a large frying pan, begin to melt 1/2 the vegan margarine over medium-high heat.
Add the white onions, sauté for a minute or so.
Add the sun dried tomatoes, sauté until they begin to plump.
Crumble the tofu into the pan, adding a bit more vegan margarine if necessary. Stir, cover, and let it cook for a few minutes, until it begins to brown.
Add the yeast and stir until the tofu is evenly coated. Add water, stir. This should help the tofu and yeast combine smoothly and create a sort of sauce.
Add the mushrooms and spices, stir. Cover and let cook, stirring occasionally. You want the tofu to brown but not stick to the pan too badly.
When the mushrooms are cooked and the tofu is evenly brown, add the green onions, stir, and take it off the heat.
I usually eat it with a buttered bagel or toast. Home fried potatoes would be good too.