1 tb Olive or canola oil

      1 lg Onion

           - peeled & coarsely chopped
      2 lg Garlic cloves

           - peeled & finely chopped
      6    Scallions; thinly sliced,

           - (keep white & green parts
           -  separate)
    1/4 lb Mushrooms; thinly sliced

      1 sm Red bell pepper

           - seeded and diced
      1 lb Silken or soft tofu; drained

           - mashed or crumbled
    1/2 ts Dried leaf oregano

    1/4 ts Tumeric (optional)

    1/4 c  Finely chopped green olives

           -(pitted)
      1    Sheet nori sea vegetable

           - finely shredded (optional)
           Tamari or soy sauce
           - to taste
           Freshly ground black pepper
           Hot sauce (optional)
  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.