The tamari is not pictured. And you can use regular flour (I'm using whole wheat for this one) It is important that you use extra firm tofu, or the scramble will be kind of soggy.
First you "press" the tofu. I wrap it in paper towels to absorb the extra liquid.
Put a plate on top of it and place something somewhat heavy on top of it. Leave it for 10-15 minutes
In a bowl, break up the tofu (don't be afraid to use your hands!)
In the same bowl, add all of the dry ingredients and mix it all up (again, don't be afraid to use your hands!) add the tamari last and mix it up again.
In a pan, add about a tablespoon of olive oil and cook up your tofu until golden.
Ta-da! You can serve it with salsa or hot sauce and a side of field roast meatless "sausages"