1/2 small sweet potato, peeled and chopped fine (cut up the extra and store in airtight container covered in water for up to 3 days)
3 green onions, minced
1 clove garlic, minced
1/2 package tofu (pressed to get rid of excess liquid)
1 tsp smoked paprika
2 tbsp nutritional yeast
1/4 tsp dry mustard (you can use regular old prepared mustard in a pinch)
Heat a medium skillet over medium high heat. Add 1 tbsp oil and the diced sweet potato, saute until slightly golden brown. Add 3-4 tbsp water to the pan, and let simmer, uncovered, until the water has evaporated and the sweet potatoes are tender. Add the onions and garlic to the pan, saute 1 minute. Crumble in the tofu, and add the paprika, nutritional yeast, dry mustard, and salt and pepper to taste. Add a little oil if needed. Saute 3-4 minutes until the tofu is heated through. Enjoy!
I also love the tofu scramble in the Oh She Glows cookbook. I'm very biased though, as I LOVE her cookbook and blog, and actually blogged about my experience cooking her entire cookbook. A little obsessed? Mmmmmm, yeah :P You can check it out at honeyandcardamom.com if you like!