(mentioned on p.46) HAPPY tofu scramble

½ onion, chopped

2 cloves or 2 tsp minced garlic

½ green pepper (or red) chopped

1-2 small zucchini, diced

1 block extra firm tofu (drained and squeezed to get the extra liquid out)

1 Tbsp turmeric

1-3 cooked potatoes, cut up

1-2 handfuls washed spinach (can also use kale or chard, washed and chopped)

(optional: mushrooms, green onions, cilantro, jalepenos, avocado)

Place onions and garlic in a large pan on medium heat (no oil). When they start to turn translucent, add turmeric and stir. Add water, 1 Tbsp at a time if they start to stick. (Add mushrooms if using). After 3-5 minutes, add diced pepper and zucchini and cook until tender. Using spoon or spatula, push veggies to the sides of the pan, leaving a large space in the center. Grab tofu by hand and squeeze it into the center of the pan (or alternately, place it there and break it up with the spoon/spatula). In 3-4 minutes, stir the tofu together with all the veggies. Once tofu is warmed, add potatoes and stir. Once everything is warmed, add the greens and cook 1-2 minutes, or until the greens are wilted. Serve with green onions, jalepenos, fresh cilantro, salsa, ketchup, avocado, or even some cashew cheese sauce. Goes great in corn tortillas for a breakfast taco or burrito, or by itself with some toast and fruit.