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Tofu Scramble with Mushrooms and Onions

- 1 pkg(approx. 12 oz, 56 grams) firm tofu
- 4 tbsp (60 ml) Teriyaki sauce
- 4 tbsp (60 ml) olive oil
- 1 cup (240 ml) sliced mushrooms
- 1/2 cup (120 ml) chopped onion

Gently press the tofu between paper towels to remove the excess moisture, then crumble and mix in the Teriyaki sauce. In one non-stick pan and 2 tbsp (30 ml) of olive oil, cook the tofu for about 5 minutes on medium heat. Saute the vegetables in another pan with the remaining olive oil until softened. Mix together the tofu and vegetables. Serves 4.