Tofu Scramble and Canadian Bacon

Ok, so everyone makes their tofu scramble differently, and this is how I make mine! Let me start by saying that for the longest time I was afraid of this dish. I had tried making it once from a recipe, and I hated the taste so I didn't try it again for over a year. A couple of months ago I went to a vegan friend's apartment for dinner. He made tofu scramble with "canadian bacon" slices on english muffins and pancakes. I loved every bit of the meal, and it inspired me once again to take a stab at tofu scramble.
So this is my recipe! I apologize for the lack of measurements, but use this as a base and experiment :)

what you need:

• 1 box extra firm silken tofu


• nutritional yeast


• earth balance organic butter


• organic ketchup


• bread of choice

spices: yellow curry powder, cumin, garlic powder, kosher salt, black pepper
I pretty much use 1/2 tsp to 1 tsp of the curry, cumin, and garlic powder, and a pinch of salt and a few sprinkles of the black pepper. I just eye the nutritional yeast, but it's probably around 1/4 cup.

preparation:
1. Heat the butter over low/medium heat in a skillet.
2. Silken tofu doesn't really need to be drained. Cut the box open, hold it over the sink and squeeze out any stray moisture. Set on a cutting board or plate, and cut the tofu into 1/2 inch - 1 inch cubes (like cheese cubes). You don't want to make the cubes too small, because the tofu will break up in the pan and you don't want a bunch of tiny chunks!
3. Add the tofu to the pan, stirring occasionally. Add all spices and nutritional yeast to taste.
4. Push the tofu to one side of the pan, and place one or two slices of Canadian bacon in the pan. It's already prepared, so you just need to heat it.
5. Remove from heat, and assemble tofu and Canadian bacon on bread of choice (bagels, tortillas, english muffins, etc all work great!)
6. Optional: drizzle with ketchup
<3 erica