Set a sieve over a bowl. Open the tofu and drain liquid from the package. Coarsely crumble tofu into the sieve creating scrambled egg-like curds. Let tofu drain several minutes.
Heat the oil in a large skillet set over medium to medium-high heat. Add the onion, bell pepper, mushrooms and Cajun spice and sauté until vegetables are tender, about 5 minutes. Add the tomatoes and cook 1 minute more. Add the tofu to the pan and cook 2 minutes more. Stir in the spinach and cook and stir until just wilted, about 1 minute.
Serve from a communal bowl or divide scramble among serving plates. Top scramble with grated soy loaf and serve.
Note: Cajun spice is sold in the bottled herb and spice aisle. If it contains salt, you won’t have to add any to this dish. Cheddar flavoured soy loaf is sold in same section as tofu.
Recipe Options: Instead of spinach, use an equal amount of peppery tasting baby arugula in the salad. Baby arugula is sold in tubs in our produce department. Instead of white or brown mushrooms, try 8 or so (depending on size) of the more exotic tasting fresh shiitake mushrooms in the scramble. Before quartering and cooking shiitake mushrooms, remove and discard the tough stems. Make curry-flavoured scramble by replacing the Cajun spice with mild curry powder, to taste.