1/3 block extra firm tofu
1 cup veggies of choice (i prefer onions, peppers, mushrooms, garlic, and sometimes kale or spinach)
1 tbsp coconut or olive oil
1 small sweet potato
Cut up sweet potato and cook on medium in a frying pan with oil until tender and slightly crispy on the outside. Chop veggies and cook in a separate frying pan with olive oil spray. Wrap the tofu in a kitchen towel or several paper towels. squeeze out as much water as possible. take the block out of the towel and crumble it into the pan with the veggies. When veggies become tender, squirt about 1-2 tbsp of mustard. This is optional but will give it a little salt and the yellow color that makes it look like eggs.