More often than not, I serve my tofu scramble with a couple of slices of toast, but this is my favorite way to prepare it when I want to elevate it to dinner-worthy status. Cooked grains are folded right into the scramble, along with some ginger, garlic, and a splash of soy. Think of it as a fried rice/scramble hybrid. A great dish for leftovers, whether that's leftover cooked rice (or quinoa) or leftover scramble.

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