Ingredients:
½ bar tofu
1 tablespoon Earth Balance (soy butter alternative) or you can use real butter if you choose)
1 tablespoon sesame oil
2 oz of white mushrooms
1/8 of a head of fennel chopped
2 handfuls of spinach chopped
1 jalopeno pepper chopped
1/4 red pepper chopped
a pinch cayenne pepper (it's up to your spice meter)
¼ cup parmesan cheese (or cheese alternative)
2 teaspoons tumeric
¼ teaspoon asafoetida
1 handful shredded mozzarella cheese (or rice cheese alternative)

Directions:
Drain the tofu and crumble in pieces resembling scrambled eggs.  Put in strainer to drain off excess water.

In the meantime, combine Earth Balance and sesame oil and asafoetida in sautee pan on medium heat. 
Once melted, add mushrooms, fennel and spinach and all peppers. 
After 6- 8 minutes  add tofu. 
Add tumeric and mix thoroughly so the tofu turns yellow from the tumeric.After another 5 minutes add mozzarella cheese.  Stir until melted.  Add salt and pepper to taste.

Some more ideas:  You can change the cheese if you like to cheddar or any cheese you prefer.  Replace the spinach with asparagus or broccoli etc.