Adapted from the Frog Commissary Cookbook, which calls it a "vegetable
laden tofu scrambler" and states, "remarkably like scrambled eggs in
appearance, it has a good spicey flavor and teams up well with home
fries or brown rice."

2-3 tab canola oil (or cooking oil of choice)
2 c chopped onions
2 tab minced garlic
1 3/4 tsp curry powder
2 c chopped red, yellow, green peppers
2 c diced carrot
2 c chopped mushrooms
opt: 1 tab butter
20oz firm tofu, crumbled
1 3/4 tsp tamari, soy sauce or bragg's aminos
1 c crushed canned tomatos
1 tsp turmeric
s&p to taste
opt: minced chives and or parsley 

In a large saute pan, heat the oil.  Add the onions, peppers, garlic
and curry powder, saute about 15 minutes until veggies are almost
soft, then add mushrooms, sauting until they are soft.  You may need
to add a little tomato juice (from the crushed tomatoes) at the end if
the veggies start to want to stick.  If using the butter, add it now.

Turn the heat to high and add the tofu, tamari, tomatoes, tabasco,
tumeric and s&p.  Continue to cook, while stirring, until mixture
looks like scrambled eggs.  Add the dill and or parsely if using.
Serve at once.

NOTES: Serves 6, however, it reheats great for a week's worth of
healthy breakfasts.  The orginal recipe called for sauting the veggies
in 3/4 c butter, instead I suggest 1 tab butter as optional, for
flavor, after the veggies are sauted.