Scrambled Tofu

I was a little skeptical while cooking this dish – I have had some “not so good” encounters with tofu.  The worst being tofu thrown into a tuna noodle casserole – not by me – I didn’t even like tuna noodle casserole in the first place! 


Anyways, this turned out surprisingly well, even with the changes I made.  Instead of turmeric, salt, and pepper, I used Cayenne Pepper, Cajun Seasoning, and Chili Powder – I like my food a bit spicy, but I didn’t use enough to make it burning hot (I have to keep my family in mind).  I used diced tomatoes with green chiles and drained them – I wanted to avoid any soupiness, especially after reading the reviews on Allrecipes (http://allrecipes.com/Recipe/Scrambled-Tofu/Detail.aspx).  To further combat any liquid issues, I used firm tofu instead of silken.  Since I added the green chiles, I only used 5-6 green onions (both green and white parts).  Finally, I used Mexican Taco Cheese instead of Cheddar – I have to keep it consistent with my spices!

All in all, this is a good, hearty dish that is good for breakfast or for dinner.  I think I will make this again and try different variations – it’s a great starter recipe!