This is scrambled tofu from page 12 of Vegan With A Vengeance. Back in my egg eating days, I was not a big fan of scrambled eggs. They needed to have a lot of other ingredients to make them worthy of eating. I had a problem with the flavor and the sliminess of scrambled eggs. Luckily, scrambled tofu does not suffer from these problems. The tofu pretty much retains its original texture, except it is a little more crumbly. The flavor is derived from the spices added, so there is no nasty egg flavor. I always found myself covering scrambled eggs with a lot of salt. However, there are enough other spices in this recipe, that I didn't find the need to add salt.
I followed the recipe (I normally follow the recipe exactly on the first attempt), so this has cremini mushrooms and onions in it. I think the next time around I will add peppers and potatoes.
This dish received really high marks from my roommate Josh (a vegetarian) as well as my roommate Ryan (an omnivore). Isla Chandra Moskowitz, the vegan chef, thinks this is a good dish to serve to introduce tofu to people. I agree. She also says that she eats this 3 to 4 times per week. I can understand why; it has a really good flavor, offers the comfort of a familiar dish and is easy to make. She serves it with tempeh bacon, I'm going to have to try that, too.
Additional note: I realize that dish of food looks like total crap, but it was SO good! Go ahead and give me a 0 for presentation.
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