I am always looking for quick and tasty ways to use up leftover produce at the end of the week, and recently I stumbled upon a great way to create what is now one of my husband's favorite breakfast-brunch dishes.It's also fast and easy in case you don't have a lot of time! Ingredients: 1 onion 2 cloves minced garlic 1 package extra firm tofu 1/4 cup nutritional yeast 1 tsp fresh mustard (dijon, whole seed, whatever you have) 1 tsp onion powder 1/4 to 1/2 tsp turmeric 2 tspns Italian Seasoning 1/2 tspn kala namak (black salt) 1 Tbspn tahini 1 Tbspn Vegenaise (optional, but does give it a little extra tasty richness) A little olive oil and/or sherry for sauteing (or broth or water) Whatever veggies you have! Begin by heating your oven to 400 and spraying a 9-inch pie pan with non-stick spray. In a skillet or saute pan, saute one chopped yellow onion in a little olive oil along with the garlic over low heat. Throw the Italian Seasoning in there and...