Equipment: Skillet, I prefer cast iron but use what you've got Firm wooden spatula Ingredients 1 lb. extra firm tofu, drained and pressed 1 tablespoon olive oil 1 medium chopped white onion (about a cup) 2 cups mushrooms, thinly sliced 2-3 cloves garlic, minced 1/4 cup nutritional yeast juice of 1/2 a lime 1 carrot (this is optional, I grate it in at the end, mostly for color) spice blend: 2 teaspoons cumin 1 teaspoon thyme, crushed with your fingers 1 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon salt Directions Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices. Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it. Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. As far as what you can add to it...peppers, soy sausage (chopped), soy cheese, sour cream...

Or, 1/2 an onion 1 lb. tofu, drained, pressed, and crumbled (it should be lumpy, not squished) 1-2 cloves garlic, finely diced a tomato or two a few handfuls of fresh spinach mushrooms parsley (fresh or dried) 1 tbs. soy sauce 1-2 tbs. nutritional yeast (optional) tumeric mustard powder oil salt and pepper any other veggies you have lying around that you want to get rid of Saute the onions in oil for a few minutes; add garlic and saute for another 15 seconds. Add everything else. Stir well and cook until it looks done (5-15 minutes, depending on how big the pan is). The herbs and spices are added to taste (start with 1/2 a tsp. dried, if you're not sure). Serve with toast.