Title: Scrambled tofu
 Categories: Main dish, Vegetarian, Vegan, Sass
      Yield: 2 servings
 
      1 tb Olive or canola oil
      1 lg Onion
           - peeled & coarsely chopped
      2 lg Garlic cloves
           - peeled & finely chopped
      6    Scallions; thinly sliced,
           - (keep white & green parts
           -  separate)
    1/4 lb Mushrooms; thinly sliced
      1 sm Red bell pepper
           - seeded and diced
      1 lb Silken or soft tofu; drained
           - mashed or crumbled
    1/2 ts Dried leaf oregano
    1/4 ts Tumeric (optional)
    1/4 c  Finely chopped green olives
           -(pitted)
      1    Sheet nori sea vegetable
           - finely shredded (optional)
           Tamari or soy sauce
           - to taste
           Freshly ground black pepper
           Hot sauce (optional)
 
  Great for brunch or a light supper dish, this recipe can easily be
  doubled to serve 4 to 6.  Silken tofu results in a very soft-cooked
  texture, while soft tofu will be slightly firmer.
  
  NOTE: Tumeric will give a faint yellow color to the mixture, but will
  not contribute significantly to the taste.
  
  DIRECTIONS: In a large skillet or wok, heat the oil and saute the
  onion, garlic, and white of scallions until the onions turn light
  brown, about 4 to 5 minutes.
  
  Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using),
  and continue to saute over medium-high heat for another 3 minutes,
  stirring frequently.  Stir in the scallion greens, olives, nori (if
  using), soy sauce and pepper to taste.  Pass optional hot sauce.