Scrambled Tofu

Serves three to four.

1 pound firm tofu
2 tablespoons extra-virgin olive oil
1 teaspoon curry powder
½ small onion, chopped
2 cups chopped spinach or chard
½ carrot, grated
½ teaspoon oregano
½ teaspoon basil
1 tablespoon tamari

Sauté onion over medium heat in olive oil. Add curry and stir. Rinse tofu and crumble into onions. Combine well. Add remaining ingredients. Simmer until heated through. Serve.