Scrambled Tofu with Vegetables

Description
This is perfect for anyone who doesn't like eggs. It has a lot of protein to keep you going throughout the day. Try making a steaming breakfast tortilla wrap filled with the scrambled tofu, Guacamole, Tofu Sour Cream, and soy cheddar cheese. Don't forget to use your choice of fresh homemade salsas from this book.
 * Contributed by Jenn B aka Mom2Sam and Tiny via World Recipes Y-Group
 * Preparation Time: 15 Minutes
 * Makes 6 Servings

Ingredients

 * 1 pound firm tofu
 * 2 tablespoons minced bell peppers
 * 1 teaspoon ground turmeric
 * ½ cup sliced button mushrooms
 * 1 teaspoon minced garlic
 * sea salt and freshly ground black pepper
 * ½ cup minced onions
 * 3 teaspoons Bragg's Liquid Amino, or tamari soy sauce
 * 2 tablespoons trimmed and thinly sliced scallions
 * ½ cup minced tomatoes

Directions

 * 1) Freeze the tofu in the original package for a minimum of 12 hours.
 * 2) Defrost the unopened package in warm water or overnight in the refrigerator.
 * 3) Drain the liquid from the package and press the tofu firmly between your hands to rid it of excess liquid.
 * 4) The finished tofu will resemble the texture of a damp sponge.
 * 5) Crumble the tofu in a mixing bowl and sprinkle with the turmeric and mix well.
 * 6) Spray a nonstick skillet with canola oil spray and set over medium heat.
 * 7) Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes.
 * 8) Add ¼ cup of water and 2 teaspoons of the liquid amino, and stir.
 * 9) Add the tomatoes, bell peppers and mushrooms, and cook, stirring, for 3 minutes.
 * 10) Add the tofu, and stir for additional 4 to 5 minutes.
 * 11) Drizzle in ¼ cup water and the remaining 1 teaspoon liquid amino and stir for an additional 3 minutes.
 * 12) Season with salt and pepper to taste and top with the scallions.