How to cook curried tofu scramble

Name: How to cook curried tofu scramble
Ingredients: 2.0tsp Olive oil; 1.0 Red onion; diced; 4.0 Garlic cloves; minced; 1.0 Block of firm tofu; crumbled; 3.0tsp Curry powder; 0.0c Nutritional yeast; 1.0 Cumin; 1.0 Lemon; juiced; 1.0tsp Salt; 1.0 Can of kidney beans; rinsed; 0.0tsp Pepper; 3.0c Greens; such as arugula or baby spinach

Tofu scramble is a staple in my house. It is the perfect pre-hike meal on a Sunday morning. You can use almost any combo of veggies, spices and beans. This curried tofu scramble is one of my favorites

    
STEPS
INGREDIENTS

Thinly chop a red onion
Press a block of tofu.
Rinse the kidney beans
Add the olive oil to a heavy skillet, over medium high heat.
Add the onion, and sauté until soft (about 10 minutes).
Mince your garlic.
Add the minced garlic.
Add the crumbled tofu.
Add the nutritional yeast.
Add the salt, curry powder and cumin. Mix it all up.
Add the kidney beans
Add the arugula and stir it in, cover the pot for 3 minutes
Add Pepper
Squeeze in some lemon juice
Scrambled tofu keeps for about a week. The leftovers make an easy lunch to bring to work.

2.0tsp Olive oil
1.0 Red onion, diced
4.0 Garlic cloves, minced
1.0 Block of firm tofu, crumbled 
3.0tsp Curry powder
0.0c Nutritional yeast
1.0 Cumin
1.0 Lemon, juiced
1.0tsp Salt
1.0 Can of kidney beans, rinsed 
0.0tsp Pepper
3.0c Greens, such as arugula or baby spinach

San Francisco, California