Southwestern Tofu Scramble

I made a big skillet of vegetable-broth-sauteed onion, garlic, mushrooms, zucchini, red and yellow bell pepper, fresh corn, and black and kidney beans.  I added a can of Rotel tomatoes and green chilies.  This dish was convenient throughout the week to add as a side to the evening meal or to fill tortillas for lunch.  There was still some left on Sunday morning.  Perfect for Southwest Tofu Scramble.  I flavor my tofu for scrambling with dijon mustard, turmeric, tamari or Braggs amino acids, and black salt.  I drained the vegetables and added them to the drained, crumbled and seasoned tofu, and then scrambled it.  I added fresh cilantro at the end.  A little salsa verde and fresh tomatoes...yum!