Scrambled Tofu

Ingredients

• 1 block extra firm tofu, drained and pressed dry on paper towels
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1/2 cup water
• Onion, sliced, optional
• Lime juice, optional, for the onion
• 6 ounces frozen chopped spinach, optional
• 12 ounces frozen corn, optional
• 1 or 2 roma tomatoes, diced, optional
• Mushrooms, sliced, optional
• Cashews, optional

Method

1. Stir-fry the onion until clear. A splash of lime juice while it cooks helps it wilt.
2. Thaw the spinach and corn in the microwave.
3. Crumble the tofu into the pan and fry it in the olive oil. The tofu will get juicy, so keep frying to cook off the water.
4. Add your other add-ins while the water cooks off. Add the spinach last.
5. Make the sauce by mixing the salt and spices into the 1/2 cup of water.
6. Pour the sauce into the pan and keep stirring now and then while the water cooks off.

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