In a large frying pan, cook the onions and garlic in most of the cooking oil for a few minutes.
Crumble the tofu using your fingers into the pan and stir up.
If you are using polenta (it really makes it wet, like scrambled eggs, but we only use this recipe when we have leftover polenta) add this in and stir the mixture.
Next, add the margarine, let it melt, and stir so that it is coating the tofu crumbles. Add in the turmeric and nutritional yeast (optional) and once again stir.
Add in most of your veggies. If you are using veggies that cook longer such as broccoli, carrots, or potatoes you want to let them cook for about 10 minutes before adding in veggies that cook fast including mushrooms, kale, spinach, and tomatoes. You should cook the whole mixture for about 15 minutes.
Turn off the heat and let it stand for a few minutes before serving.
Like with any tofu scramble recipes, you can add any of your favorite veggies to increase the nutritional value of this simple but delicious dish! You could add some chopped kale or spinach, diced peppers or mushrooms, some leftover roasted pumpkin, or sweet potatoes. Don’t think this scramble would only work as a breakfast option, it makes for an incredibly quick lunch as well.