1. Place chickpeas in a large bowl. Add tofu to bowl, and mash as you would potatoes. Keep mashing until the tofu is well dispersed, but the chickpeas are still a bit chunky.
2. Add the spinach, nutritional yeast, soy sauce, and garlic powder, and mash a bit again until well mixed. Set aside.
3. Saute mushrooms and onion in a skillet with oil. When they begin to brown, add mashed mixture. Cover with lid and cook for 3-5 minutes on medium-high.
4. Add tomato and mix with spoon/spatula. Cook for another 3 minutes and then either serve hot or let sit for a few minutes to cool down a bit.
Source of recipe: I adapted this from ungreen's chickpea scramble recipe, found here: http://vegweb.com/index.php?topic=13795.0 [1] However, mine is a bit lower carb and has the addition of spinach!