I was eager to use some of the basil flavored tofu I made yesterday, so I put together a scramble with tofu, onion, mild jalapeños, mushrooms and tomatoes. First I cooked the mushrooms without oil until they stopped sweating, removed them from the pan and set them aside.
I then added canola and olive oil into the skillet and sautéed the onion and jalapeños.
When the onion and peppers had softened I added the tofu, crumbling some but not all of the pieces.
When the tofu was well heated I added the mushrooms back into the pan followed by the tomatoes.
Not a lot of salt was needed because the tofu had been salted when it was made.