Here’s a basic recipe. Try it. Tweak it. Make it your way.
1 package firm organic tofu
1 clove minced garlic
1 Tbs nutritional yeast
1/2 tsp dried mustard
1/2 tsp turmeric
salt and pepper to taste
1 Tbs olive oil
1 cup sliced mushrooms
2 cups baby spinach
1/2 cup halved grape or cherry tomatoes
Drain and press the tofu.* (If you don’t have time to press the tofu, it will still work. You should still drain the water out of the package. But skip the pressing and you will find it just has more water in it than pressed tofu, so it spatters more when the water from the tofu meets the hot oil in your pan.)
Place the pressed tofu block in a bowl and add the garlic, nutritional yeast, mustard, turmeric, salt and pepper. Mash with a potato masher or a fork until crumbly.
Heat the oil in a large saute pan over medium to medium-high heat. Add the tofu mixture and the veggies and saute until veggies and tofu are cooked through and very lightly browned.
Serve as is, or add avocado, hot sauce, whatever sounds good to you. Makes a nice meal with toast, fruit, refried beans. Or serve it on a tortilla with a little vegan cheese.
*To drain tofu, remove it from package and pour off the liquid. Then wrap the block gently in a clean, lint-free kitchen towel and place on a plate. Place a heavy flat-bottomed pan, kettle or bowl of water on top. Leave for 5 or 10 minutes while you prepare the veggies and get the other ingredients ready.