Prepare Southwest Tofu Scramble for Breakfast

This southwestern tofu scramble is one of those dishes with an incredible effort to reward ratio. It takes about ten minutes from start to finish and with a robust flavor and plenty of vegetables, it's a simple complete meal that's as delicious as it is simple to make. For those of you that started tuning out at the mention of the word "tofu," hold your horses.

Thanks to the color from the turmeric and the flavor from the sautéed aromatics and piquant spices, most people would never guess they aren't eating eggs. In some ways, none of them having to do with lifestyle or health, I actually like these better than eggs. Unlike eggs, which can get tough and chewy if overcooked, tofu stays tender, even after rewarming leftovers in the microwave. This means this dish is almost impossible to screw up. Finally, at least where I live, tofu is about half the price of an equal quantity of eggs.

To keep the tofu from turning into a watery mess, it's important to squeeze out the excess water using a piece of butter muslin. I usually find the best way to do this is to roughly crumble the tofu into the center of a piece of muslin and then gather up the corners and twist the ends together so the tofu forms a ball, continuing to twist until no water comes out. This rids the outer layer of excess water, but the center is still water so I unwrap it and then roughly crumble again to rearrange and then squeeze again.

While this scramble is ostensibly a breakfast dish, it also makes for a great weeknight dinner when you get home late from work and just don't have the energy to make a more proper dinner for yourself.