Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.
NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.
DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes.
Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.