medium onion — 1/2 of one, chopped

garlic — 3 cloves, minced

vegetable oil — splash

tofu — 1 pound, drained and crumbled (but without the water squeezed out)

turmeric — 1/2 teaspoon

cumin — 1/4 teaspoon

Braggs Liquid Aminos (or soy sauce) — two tablespoons 


In a skillet or large saucepan, sauté the onions in the vegetable oil for a 5 to 9 minutes, until onions are translucent. Add the rest of the ingredients and mix together. Sauté for 10 more minutes, until moisture has evaporated. Serve with salsa or ketchup on top, or plain. Makes 2-3 servings.


1. Other serving options include putting the scramble atop a toasted English muffin or corn tortilla (yes, the tortilla can be toasted). Or wrap in a flour tortilla with a little salsa and maybe a dollop of refried beans.

2. This dish is endlessly modifiable. You can add sliced mushrooms when you add the onion. Or a can of diced jalapenos. Or you can stir in some salsa when you add the crumbled tofu.