Scrambled tofu with portabello and scallion duxelles sided with gingered broccoli and red peppers

Scrambled tofu (vegetable stock, cumin, turmeric, nutritional yeast, garlic, onion powder, rosemary, basil, savory, tarragon, nama shoyu), with portabello and scallion duxelles (evoo, sea salt, black pepper, vegan red wine) sided with gingered broccoli and red peppers (sea salt, evoo, ginger, lemon juice, nama shoyu).

To get the marbled effect with the scrambled tofu, I sauteed all of the crumbled tofu with the main ingredients, set half aside, and then sauteed the other half with turmeric, cumin and nutritional yeast.