Scrambled Tofu With Tomatoes, Scallions and Soy Sauce

• 2 tablespoons neutral oil
• 1 1/2 cups chopped tomatoes
• Salt and ground black pepper
• 1 pound firm tofu, drained
• 13 cup sliced scallions
• Soy sauce

1. Put the oil in a deep skillet over medium heat.
2. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
3. Crumble the tofu with your fingers and add it to the pan along with the scallions.
4. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes.
5. Serve, drizzling with soy sauce at the table.
6. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup.
7. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving.
8. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

neutral oil, tomatoes, salt, firm, scallions, soy sauce

Taken from cooking.nytimes.com/recipes/1016637 (may not work)