I haven’t met many tofu scrambles at restaurants that I cared for. Never enough colors, textures, and flavors for my tastes. Here’s mine, based on what was on the fridge today:

Sauté onion.

Drain/squeeze/press extra firm tofu.

Add spaghetti squash to onion.

Scootch the vegetables to half the pan, then crumble the tofu into the now empty side.

Add a dash of turmeric and (a lot of, if you’re me) paprika to the tofu – I do this more for color than flavor. Add McCormick taco seasoning to the tofu. Add salt to everything to taste.

Add sliced red pepper to the vegetable side.

Let everything brown a bit, flipping occasionally. The Malliard reaction makes this much tastier.

Dump 1/3 bag or so of frozen spinach into the tofu side of the pan and mix in. Let it all continue cooking until the spinach is heated through. (I have a lot of frozen spinach to go through.)

Generously dose vegetables and tofu with cholula.

Scoop onto an organic whole wheat tortilla. Our Safeway carries one and only one brand that doesn’t use hydrogenated oil. (Kudos to you if you make your own! Less plastic, fresher, yay! I haven’t quite gotten the hang of it, yet. 🙂