how to: make tofu scramble

ingredients: 

• tofu
• olive oil
• vegetables of ur choice. suggestions: tomato, cucumber, avocado. (i suggest more light/crunchy, breakfast/lunch type vegetables, not the kind of vegetables you would put in a stir-fry. also, don't put too many in, the tofu is more important)
• toffuti cream cheese
• optional: things to flavor the tofu like soy sauce, chilli paste, or whatever you like. don't use too much

instructions: 

• chop/dice tofu as finely as possible. you don't need to crumble/"scramble" it yet though.
• chop vegetables
• put some olive oil in a pan and heat
• add tofu to the pan.
• while it is cooking, bash it up with a large thing of your choice, to try crumble the tofu as it cooks. it tastes better when it is very crumbly.
• add more olive oil. add flavor if you want. cook until golden brown
• if any of your vegetables need to be cooked (try avoid using too many of these, if you must use any at all), add them when you feel the tofu is 3/4 done
• when the tofu is done add the vegetables
• add some little clumps of toffuti with a spoon. this may sound strange, but it is very good and makes a big difference. but not 100% essential. adding similar-sized clumps of avocado is also nice.
• put it in a bowl
• mix all the ingredients as if shuffling a deck of cards, so that none of the original groupings of ingredients remain - this way it is a true scramble.

notes:

• the idea is to aim for a kind of light, crisp taste that would be suitable for breakfast, but this is a very good dinner too.
• perhaps as a side beverage you will enjoy a japanese beer with a similar light/crisp quality, or a sweet glass of juice 
• this recipe and method is self-taught