While cooking rice, drain tofu and squeeze out the excess water. Using only a tad of oil(so tofu won't stick to pan), crumble up the tofu over medium high heat. Add soy sauce, salsa, Italian seasoning and parsley. Then drain waterchestnuts and bamboo shoots and add to tofu. Be sure to stir often so not to scorch tofu. If you feel like it, saute onions in separate pan with some garlic; if not just add to tofu... It is yummy that way too. Cook for about 15 minutes and serve over cooked rice.
This recipe is what I make when I want something yummy, fast and without all the measurement stuff. You can add your own favorite things like mushrooms, bell peppers and such if you like!! The ingredients can really be anything you desire. It leaves plenty of room to be creative!! Enjoy!