Heat canola oil in a nonstick skillet over medium heat.

Add chopped red onion and red pepper to the skillet.

Saute the onion and pepper for 5 minutes, until softened.

Add tofu and salsa to the skillet.

Chop the tofu into smaller pieces as you stir it with the vegetables.

Continue stirring until the tofu is heated through and the salsa is incorporated.

Toast two slices of whole wheat bread.

Spread each slice of toast with 1 teaspoon of trans fat free canola-based soft margarine.

Serve the tofu scramble over the toast.

Serve a glass of orange juice alongside the scramble.