Tofu Scramble

Tofu scramble is often presented as a replacement for scrambled eggs, but I think it deserves to stand on its own merits. Possible ingredient combinations are as varied as your imagination, and the recipe that follows is a good, simple version to have as a starting point.

• 1 pound extra firm tofu, rinsed and pressed dry in paper towels
• 1 tablespoon olive oil
• 1 small sweet onion, peeled and sliced thin
• 1 teaspoon ground cumin or mild sweet curry powder
• 1 teaspoon paprika
• ½ teaspoon turmeric
• Sea salt
• 1 tablespoon chopped fresh dill or cilantro

Make sure tofu is as dry as possible and crumble into chunks in a bowl. Set aside.

Heat oil in a skillet over medium high heat, and sauté onion 5 minutes, until soft and beginning to brown.

Add cumin, paprika, and turmeric, and mix well.

Add crumbled tofu and season with sea salt. Gently toss tofu with onion and spices, and cook until the tofu turns golden, about 10 minutes. If the mixture seems too dry or begins to stick, add a tablespoon or two of water.

Sprinkle with dill and serve.

Serves 4

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