Morning Tofu Scramble

• 1 pound firm tofu
• 1 small green pepper
• 1/2 red onion
• 1 large clove garlic
• 2 tablespoons olive oil
• 1 pinch whole cumin seed
• 1 (heaping) tablespoons nutritional yeast
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon New Mexico (or your favorite) chili powder
• salt and pepper
• 1/2 cup chopped tomatoes - fresh in the summer, drained canned ones any other time of year
• your favorie salsa to serve with

1. First, drain your tofu if it's in water, and slice it in half the long way if it's in a single cake. Wrap it up in a bunch of paper towels, or a tea cloth, and put it on a plate. Put a heavy something on top (I use a calphalon sauce pot with the steamer insert) - this presses extra water out of the tofu. Let that sit while you prep the veggies.
2. Chop the onion and bell pepper into a smallish uniform chop. Mince the garlic. Now crumble the tofu into a bowl - use your hands. Well, unwrap it first of course. I like to leave it in larger chunks (say, 1") as they will break down a bit more when you cook them. Stir in the ground cumin, turmeric, yeast, and chili powder. Add a pinch of salt and a couple of grinds of pepper.
3. Heat the oil in a large skillet - when it is hot add the onion and whole cumin seed. Saute until the onion is just clear, then add the peppers and garlic. Add the tomatoes. Saute a couple more minutes then add in the tofu mixture. Turn the heat up just a little and cook until the whole mixture is hot, this will only take a few minutes.
4. Serve with salsa - and seriously - enjoy, embrace the tofu - it's delish!

tofu, green pepper, red onion, clove garlic, olive oil, cumin, nutritional yeast, ground cumin, ground turmeric, new mexico, salt, tomatoes, your favorie salsa

Taken from food52.com/recipes/9287-morning-tofu-scramble (may not work)