Oh I had such a lovely response but then my browser crashed! Sorry if response v. 2 is a little disjointed.
- firm or extra firm (Chinese-style, not the silken Japanese & if you have low fat tofu available to you, don't use it . . . it makes the scramble taste dry)
- saute veggies until still crisp, then crumble, add seasonings & heat through
- if adding a green (I know you said no cabbage, but if you can eat swiss chard, arugula or other dark leafy green, here would be a good place) toss in a minute before removing from heat so the green just wilts slightly)
Good things to get at an Asian grocery store: shoyu, miso (try the different types because they impart very different flavor), ume plum vinegar or umeboshi plum paste, rice wine vinegar, rice paper wrappers (you can stuff all kinds of veggies in there or even eggs or tofu with veggies for breakfast)
Miso spoilage: this site http://www.foodproductdesign.com/articles/462/462_0600de.html
claims miso doesn't spoil.