1 Tbs. of olive oil
2 pkgs. of extra-firm, tofu, water-packed, either diced or smashed - this time I diced my tofu
Any one to two cups of oddball ingredients that you are brave enough to throw in the pan. For this dish I used about 1/2 cup leftover cauliflower, 1/2 cup leftover fried potatoes, about 1 Tbs. of capers, 1 4oz. can of sliced mushrooms, 1 Tbs. ground flax seed, and 2 Tbs. soy sauce.
Heat the oil in a large pan over medium heat. Add the tofu, being careful not to get hit with splattering water/oil. Turn up the heat to medium-high and stir occasionally, until tofu begins to brown, about ten minutes. Add the remaining ingredients, lowering heat to medium. Cook for about five or so minutes, until everything is heated through. Depending on what you throw in, it can be served alone or over rice. I served this one with a fresh fruit salad made with apples, mandarin oranges, bananas and strawberries. It can be very tasty, if you've begun to master what flavors blend well. Feeds five hungry vegans.