Damon's much spicier version of a scrambled tofu recipe in Marilyn Diamond's The American Vegetarian Cookbook (a definite must-have book).
Heat oil in a frying pan on medium-high and crumble tofu into the pan. Leave some sizeable chunks and crumble some finely.
Sauté until tofu begins to brown. Add onion and continue to sauté for about six to eight minutes.
Add puréed tomato, yeast and spices, stirring well until heated through.
Serves about four.