Southwest Tofu Scramble

Ingredients

• 14 oz. firm tofu (2.29)
• 1 tsp turmeric (optional for color) ($0.10)
• 1/2 tsp ground cumin ($0.05)
• 1/4 tsp chili powder ($0.02)
• 1/4 tsp garlic powder ($0.02)
• 1/2 tsp salt ($0.02)
• 1/4 tsp freshly cracked pepper ($0.02)
• 1 Tbsp cooking oil ($0.04)
• 1 10oz. can diced tomatoes with green chiles ($0.85)
• 2 green onions, sliced ($0.20)

Instructions

1. Remove the tofu from the package and drain the excess liquid (no need to press the tofu). Place the tofu in a bowl and use your hands to break it into crumbles.
2. In a small bowl, combine the turmeric, cumin, chili powder, garlic powder, salt, and pepper.
3. Sprinkle the spice mix over the crumbled tofu and then gently stir until the tofu is evenly coated in spices.
4. Heat a large non-stick skillet over medium heat. Add the cooking oil to the skillet, swirl to coat the surface, then add the tofu.
5. Cook the tofu for about five minutes, stirring occasionally, or until heated through. The color of the turmeric will brighten as it cooks.
6. Drain the canned tomatoes well, then add them to the skillet. Stir to combine, then cook another five minutes or until heated through.
7. Taste the tofu and adjust the seasonings to your liking. Sprinkle the sliced green onions over top, then serve.