In a small bowl, combine the textured soy protein, boiling water, and Bragg's Liquid Aminos.
Stir, cover, and set aside for 5-10 minutes to rehydrate.
In a separate small bowl, whisk together the tamari, Sucanat, and sesame oil until the sugar is dissolved.
Set this sauce mixture aside.
Heat a wok or large cast-iron skillet over medium-high heat.
Once hot, add the grapeseed oil and swirl to coat.
Add the sliced yellow onion and sauté for about 3 minutes, until it begins to soften and brown.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the rehydrated textured soy protein and cook, stirring occasionally, for 2 minutes.
Add the diced tomato and cook until just heated through. Push the entire mixture to one side of the wok.
Pour the beaten eggs onto the empty side of the wok. Scramble the eggs, stirring occasionally, until they are just cooked through and opaque.
Stir the cooked eggs into the soy-tomato mixture.
Pour the reserved sauce over everything, then add the sliced green onions and chopped Thai basil.
Toss well to combine and serve immediately over warm brown rice.
