Scrambled Tofu

1 tablespoon olive or canola oil
1 large onion, peeled and coarsely chopped
2 large garlic cloves, peeled and finely chopped
6 scallions (white and green parts kept separate, thinly sliced
1/4 pound mushrooms, thinly sliced
1 small red bell pepper, seeded and diced
1 pound silken or soft tofu, drained and mashed or crumbled*
1/2 teaspoon dried leaf oregano
1/4 teaspoon turmeric (optional)
1/4 cup finely chopped pitted green olives
1 sheet nori sea vegetable, finely shredded (optional)
Tamari or soy sauce, to taste
Freshly-ground black pepper
Hot sauce (optional)

* Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.

NOTE: Turmeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.

In a large skillet or wok, heat the oil and saut? the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano and turmeric (if using), and continue to saut? over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.