Crumble tofu into a nonstick skillet and add garlic, salt, Bragg's, and turmeric. Cook covered 10 minutes (medium-high). Hint: for a more scrambled egg look and texture, don't stir as you would eggs, or the result will be crumbly. Simple turn once or twice.
Add zucchini or mushrooms and cook uncovered for 5 minutes.Add green onions and cook about 1 minute.Remove from heat and add the tomato.
For the Tofu Seasoning Mix
Mix together and store in an airtight container.
Use 3 Tablespoons seasoning and 1 Tablespoon Bragg's Liquid Aminos with 16 oz firm tofu, crumbled.
Variation: For a simple scrambled tofu, leave out the vegetables. Cook until most of the moisture is evaporated and until the tofu resembles scrambled eggs. Or bake uncovered in a lightly oiled casserole dish including vegetables (if desired) at 350 degrees for 45 minutes or until it sets.
Place all ingredients except water in a food processor and blend into fine crumbs (May be done in a blender if you don't have a food processor).
Add water and blend briefly to mix. (If using a blender, pour into a bowl before mixing in the water by hand.)
You should now have a ball of pie dough that holds together, but is not too wet to handle. Divide in 2 balls and roll out between 2 pieces of plastic.
Peel off the top piece of plastic and invert pie pan over the rolled out crust. Placing one hand underneath and one on top, flip over so the crust is in the pie pan. Peel off the remaining plastic and press crust into pan, trimming and patching where necessary; flute edge.