Trade secret: Tofu Scramble

I sort of don't want to post this. My tofu scramble is literally the best thing I make, and by default can now be the best thing you make. I like to feel special :) Plus giving it up to other people means they can mess with it, and that kind of stuff pisses me off *ahem, you know who you are*. Don't mess with perfection people. Tofu scramble is my go to food for something fast, cheap and versatile-it even helps use up all that produce dying in the back of your fridge. Plus it's healthy and filling. I used to use eggs for the same reason, but comparatively I dare you to like eggs better. It's so good! Served with a liberal sprinkling of hot sauce such as Sriracha (this part is not optional! Spicy or nothing!), you can have this for breakfast, second breakfast, dinner, second dinner or midnight snack. Any time of day is the right time for tofu scramble! You can eat it with hot whole grain toast, or serve it on a tortilla with tomatoes and avocados. I like it best with pancakes, or gingerbread waffles. So, without further ado here is :

Christina's Tofu Scramble
1 block tofu, pressed if you feel like it
1 small onion, diced
1 clove garlic if you have it, minced
3 tablespoons coconnt oil
1 tsp cumin
1 tsp turmeric
1/2-1 tsp salt
3 tbs-1/4 cup nutritional yeast (optional, but if you don't try it you'll miss out on the 'perfect ten' nature of this dish)
2-4 cups random veggies (try to include at least one leafy green). Tomatoes, zucchini, broccoli, cauliflower, carrots, kale, mushrooms, spinich, peppers are all great. Chopped.
1/2 avocado per person

Heat a skillet (preferably cast iron) over medium heat. Melt in one tbs of coconut oil. To this add your garlic and onion, cooking until translucent. At this point, chuck in whatever veggies you're using, starting with the items that will take longest to cook. Cook your veggies until just about cooked. Set aside in a separate bowl-you'll need the skillet for the next step. Heat the remaining coconut oil, adding the cumin and turmeric. Let sizzle for a minute or two before crumbling in your block of tofu. You can use a spatula or fork to break up the tofu into the oil. You'll know you've broken it up enough when it vaguely resembles scrambled egg consistency, and the spices are well distributed. Add the vegetables you have waiting. Salt, and mix. When everything is well distributed, taste and adjust seasonings. Plate, add your hot sauce, diced avocado and enjoy!

Also, if you serve this to people without telling them it's mine I'll have to cut you. For real.