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1
In a small prep bowl, combine the nutritional yeast, turmeric, curry powder, cumin, garlic, salt & pepper. Set aside.
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2
Heat the oil in a large cast-iron (or other heavy, well-seasoned) skillet over medium-high heat. When the oil begins to shimmer, crumble in the tofu (mashing with a potato masher is also nice), and saute, stirring frequently, until you get a little golden color here and there. Sprinkle in the spice mixture and stir until throughly coated.
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3
Pour in the tomato puree, things will boil, sizzle and the pan will deglaze. Continue cooking, stirring constantly until all of the liquid has been absorbed or evaporated.
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4
Reduce heat to medium-low, and add the feta, stir to mix and melt. The feta should be melted away into the 'sauce' and disappear completely, this will only that a minute or two. Toss in the scallion, stir to incorporate, remove from heat. Taste. Season with additional salt and pepper if needed.
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5
*For your picnic, the really brilliant use for this scramble is:
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6
Make the filling: In a large bowl, gently combine the avocado pieces and the tofu scramble. Season to taste with salt and pepper, you might also like some additional feta.
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7
Wrap the filling in the tortillas, burrito-style, closing both ends. Fix with toothpicks, placed roughly to mark out thirds. Cut the wraps crosswise, in half, on a slight diagonal at the middle.
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8
Pack in wax-paper baggies, two halves per, folded over at the ends and held with a bit of kitchen twine or a pretty-colored small elastic, of the type used for bundling herbs and scallions. Pack sweetly in your favorite basket lined with a pretty kitchen towel.
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9
Voila!
