Spanish Scrambled Tofu
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3 large		Potatoes
5 tablespoons	Olive Oil
3 cloves	garlic
1 medium	onion
1/4		cabbage
1/2 cup		corn

Fry the cubed potatoes in the olive oil covered on *low* heat till soft.
Add the garlic and onion and simmer covered till soft. Add the cabbage
and also soften. Finally add the corn.

1 340g		Pack tofu, crumbled
2 150ml tubs	Soya yoghurt
1 teaspoon	EnerG egg replacer
to taste	Salt and Pepper
1 teaspoon	Turmeric
1		Vegetable stock cube
1/4 cup 	Soya milk

While you were cooking the vegetables make the above "egg" mixture in
a large bowl. Add this mixture at the same time as you were adding the
corn. Cook covered till the mixture looks done. If necessary cook
uncovered to remove excess moisture.

Options:

Replace the potatoes with mushrooms or peppers/capsicums.
Forget the cabbage (and maybe the potatoes) for younger children, perhaps
also ensuring the stock cube is yeast free.
If the turmeric upsets you, use custard powder for colouring, or nothing
if you like. Remember that real eggs are artificially coloured!!!