I love tofu scramble for breakfast or brunch. But sometimes I feel like it's way too much tofu and not enough whole grains. That's why I add brown rice and make this dish truly kick-ass. 1 tsp sesame oil and vegetable oil (any combination) OR 1 tbsp vegetable broth 1 block firm tofu (12-14 oz) crumbled 1/4 onion chopped 1 clove garlic crushed 1/4 tsp of turmeric 1 1/2 cups leftover cooked brown rice 1 medium carrot chopped 1/2 cup mushrooms chopped 1 cup broccoli chopped 1 tbsp soy sauce 1 tsp rice vinegar 1 green onion chopped (optional for garnish) sliced cucumber