Prepare Veggies: using a damp paper towel, gently wipe mushrooms and then thinly slice. Trim red pepper and slice into strips. Slice scallions on the diagonal.

Drain tofu on paper towels and then place in a bowl. Use a potato masher, or a fork and crumble iIt into bite sized pieces.

Heat heavy skillet over medium heat. Swirl in 1 Tablespoon olive oil (OK to sub water here, but you may need a bit more) and then add mushrooms. Sprinkle with S+P. Cook for about 2 minutes until beginning to brown, stir and then add in the red peppers. Continue to cook for another minute before adding in scallions. Push cooked veggies off to the side.

Swirl in remaining Tablespoon olive oil (again, OK to sub water) to the empty side of the pan. Pour in the crumbled tofu, and then add the seasonings on top. Stir constantly while tofu cooks and spices incorporate to bring the tofu from a beige color to yellow (just like scrambled eggs). This will not take more than 2 minutes.

Gently mix the sauteed veggies with the tofu and serve while still warm.