I love a good tofu scramble. You can make it on a griddle, after making pancakes, or in a frying pan. I saw a similar version made in the cooking demonstration after Dr. Barnard's talk, but I prefer mine with veggies.
Take one pound of extra firm tofu and remove as much water as possible. A new trick I learned is to squeeze the tofu between two plates. Heat some onion and garlic in a little oil or margarine (or even water if you want to go really low fat). Then add the crumbled tofu, along with some paprika, tumeric, salt, pepper, and Bragg's liquid amino acids or soy sauce.
You can add any veggies you want. Because I had kale sitting in the fridge from the soup that I made yesterday, I used that. I also added some Whole Foods frozen organic mushrooms and roma tomato. In the past, I've used spinach, broccoli, edamame, or sweet potato too.
I liked how it came out, flavorful with a bit of bite from the onion, garlic, and spices.