Shiny Happy Tofu Scramble

I realize that tofu scramble is pretty much the most prosaic thing one can post on a vegan cooking blog - especially during Vegan MoFo, when people are producing veganized Beef Wellington, Coquilles St Jacques, and lord knows what else - but this humble breakfast staple turned out so well that I was inspired to share. Its particular deliciousness may have had something to do with my having very little in the way of supplies: what there was wound up in the pan. Since all I was really going for was workmanlike sustenance, the fact that it turned out so very yummy was an unlooked-for bonus. Anyway, it made us feel shiny, happy, and full, and I guarantee that it will do the same for you!

Shiny Happy Tofu Scramble

Ingredients
~ 1 tbsp. extra virgin olive oil
~ 1 large onion, finely chopped
~ 2 stalks celery, diced
~ 2 carrots, diced
~ 1/2 large red bell pepper, small dice
~ 1 tsp. each: salt, dill, smoked paprika, marjoram
~ A few generous grinds of black pepper
~ 1 lb. extra firm tofu, drained and mashed
~ 1/4 -1/3 cup nutritional yeast

Directions
~ In a large skillet, saute the onion and celery in the olive oil over medium heat, about 2 minutes.
~ Add the carrots, bell pepper, and seasonings, and cook another 2-3 minutes.
~ Add the mashed tofu, combine thoroughly, and cook about 5 minutes more, until any liquid has cooked off.
~ Stir in the nutritional yeast, raise the heat to medium-high, and cook another 10-15 minutes, stirring every couple minutes or so. You want a crust to just begin to form on the bottom, at which point you mix it all up and let it happen again.
~ Serve hot with toast, home-fries, or whatever else you like for brunch; this also makes great leftovers, if you actually have any!