Scrambled Tofu

Ingredients

 * 1 tablespoon olive or canola oil
 * 1 large onion, peeled and coarsely chopped
 * 2 large garlic cloves, peeled and finely chopped
 * 6 scallions (white and green parts kept separate, thinly sliced
 * 1/4 pound mushrooms, thinly sliced
 * 1 small red bell pepper, seeded and diced
 * 1 pound silken or soft tofu, drained and mashed or crumbled*
 * 1/2 teaspoon dried leaf oregano
 * 1/4 teaspoon turmeric (optional)
 * 1/4 cup finely chopped pitted green olives
 * 1 sheet nori sea vegetable, finely shredded (optional)
 * Tamari or soy sauce, to taste
 * Freshly-ground black pepper
 * Hot sauce (optional)

Directions
Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.

NOTE: Turmeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.

In a large skillet or wok, heat the oil and sauté 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 turmeric (if using), and continue to sauté 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.