firm tofu, crumbled
Mix together the saucy ingredients (soy sauce, ginger, and apple juice), set aside. I had used that marinade to make simmer tempeh in for tempeh rubens when I decided to use it over my scramble.
In a skillet, sauté the onions and garlic until brown. Add the tofu and stir. Allow the tofu to brown a bit, then add the saucy stuff over time. I had much much more than what I needed, so I turned up the heat to boil it off. Add any vegetables you want and continue to stir until everything is heated through and delicious. Season with salt and pepper and serve with a big slice of walnut-oat bread and diced avocado.
This was really good. I do love me a good scramble and it lends itself to whatever might be hanging around your fridge.