Thinly chop a red onion
Press a block of tofu.
Crumble up the tofu using your hands.
Rinse the kidney beans
Add the olive oil to a heavy skillet, over medium high heat.
Add the onion, and sauté until soft (about 10 minutes).
Mince your garlic.
Add the minced garlic.
Add the crumbled tofu.
Add the nutritional yeast.
Add the salt, curry powder and cumin. Mix it all up.
Add the kidney beans
Add the arugula and stir it in, cover the pot for 3 minutes
Squeeze in some lemon juice
Scrambled tofu keeps for about a week. The leftovers make an easy lunch to bring to work.