I think it's great that you're not afraid to
try new foods on your family.We've been trying
to incorporate more soy products in our meals
lately, and even my "meat and potatoes" husband
likes veggie burgers now.

This is my version of a dish from a now defunct
"hippie" restaurant here in town. My daughter and
I would eat it all the time, if the ingredients
were available.

TOFU SCRAMBLE

1 tub firm tofu, drained
1/4 cup soy sauce
1/2 tsp. garlic powder
1/2 tsp. fresh grated ginger (optional)
1/2 cup each, sliced: onions, carrots, zucchini,
yellow squash, mushrooms
1/2 cup each, cut up: broccoli, cauliflower
2 eggs
1/2 cup grated mozzarella cheese
peanut or canola oil

Cut tofu into 1/2 inch cubes and place in a bowl.
Mix soy sauce, garlic powder and ginger together,
pour over tofu. Allow to marinate at least 30
minutes, but a couple of hours is better. Heat
a couple of tablespoons of oil in an oven-proof
skillet, add onions and carrots and saute about
5 minutes. Add remaining vegetables and stir-fry
for about 5 more minutes. Pour marinade from tofu
over the vegetables in the skillet, lower heat,
cover and cook for another 5 minutes. Set aside.

Preheat broiler. In a non-stick skillet, heat
another 1-2 tablespoons of oil and add marinated,
drained tofu. Be careful as it will splatter.
Cook, turning occasionally, until cubes are nicely
browned. Add tofu to vegetables and gently mix
them together.

Beat eggs in a small bowl and pour over tofu/vegs
in skillet. Sprinkle cheese on top, and place under
broiler until lightly browned.

NOTES: Of course, the vegetables can vary according
to your taste and whatever you have on hand. The
eggs and cheese can be left out completely, and the
tofu/vegs served alone, or over rice. You'll notice
there's no salt in this recipe, I've found the soy
sauce provides enough for my taste, but others may
want to add salt and/or other seasonings. Enjoy!