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Place the sun-dried tomatoes in a bowl with hot water. Allow to sit for 10 minutes, then drain, (squeeze out as much water as possible), and chop.
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Heat the olive oil in a large pan. Add in the garlic and shallots. Cook until soft and fragrant.
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Stir in the tomatoes, olives, and artichokes, as well as the Greek (or Italian) seasoning and salt. Saute for 3 minutes.
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Crumble the block of tofu into the pan, to resemble the look of scrambled eggs. Cook for another 5-7 minutes until the tofu is slightly golden.
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Combine the hummus with 2 tablespoons of water and stir well so that it has the consistency of a dressing. Add the hummus to the tofu and vegetables. Stir well.
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Slowly, stir in the spinach and allow to cook until wilted, about 3 minutes.
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Remove from the heat. Taste and add salt and pepper, as needed.