Scrambled tofu is such an easy dish: crumble some tofu and pan fry, add some spices and veggies and serve warm. I love to shred my tofu before cooking it. The small texture of it is a perfect crumble for me. This one I added shredded onions, garlic, carrots, purple cabbage, kale, tummeric and other random spices.
I was kind of bored with it though so I decided to use up the rest of my phyllo. I put the phyllo in muffin tins and filled them with tofu scramble and put them in the oven. This would be a great way to serve a breakfast food at a buffet brunch.