"A basic vegan recipe for delicious, savory scrambled tofu. Perfect for breakfast, brunch or in a breakfast wrap. This scramble is rich in healing properties: soy protein may prevent chronic diseases, including cancer and heart disease; nutritional yeast provides B-vitamins; cumin is believed to be one of nature's best overall body tonics and has been noted for it's anti-carcinogenic effects; turmeric is known for its anti-inflammatory properties and may fight cancer; thyme is an antioxidant; garlic has a reputation for fighting colds and flu and has a powerful antioxidant effect."
Blend the spices and salt together in a small cup. Add the water and mix. Set aside.
Preheat a large, heavy-bottomed pan over medium-high heat. Saute the garlic in olive oil for about a minute. Break or cut the tofu into bite-size pieces and saute for about 10 minutes, stirring often. Take care that the tofu does not stick to the pan. The tofu should brown on at least one side. The water should cook out of it and not collect too much at the bottom of the pan; if that is happening, turn the heat up and let the water evaporate. If the scramble seems dry, add splashes of water until it's moist.
Add the spice blend and mix to incorporate. Add the nutritional yeast and pepper. Cook for about 5 more minutes. Serve warm.