Set a sieve over a bowl. Drain liquid from tofu package. Coarsely crumble tofu into the sieve creating scrambled egg-like curds. Let tofu drain.
Meanwhile, heat oil in large skillet set over medium to medium-high heat. Add mushrooms, onion, pepper and Cajun spice; sauté until vegetables are tender, about 5 min. Stir in the tomato and tofu; cook another 2 min. Stir in the spinach or arugula and cook until just wilted, about 1 min.
Serve family-style from a bowl or divide onto serving plates. Sprinkle scramble with grated soy loaf before serving.
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