A tasty, spicy (not hot though, just flavorful) breakfast.
Mix together and keep in an air tight jar:
1 tsp. turmeric
1 tsp. curry powder
1 tsp. cumin
4 tsp. onion powder
1/4 cup nutritional yeast
This mixture can be used to make scrambled tofu, breakfast burritos, or chimichangas.
All of the above 3 items are made basically the same way ---- by scrambling together some of the above spice mixture and tofu.
It is important to use the firmest tofu you can find.
Heat some olive oil or Earth Balance in a skillet. Add in some chopped onion and simmer till soft. Then crumble in a pound of tofu and 1/2 tsp. salt and stir. Depending upon how dry or not your tofu is, this is the time to cook all of the moisture out (you don't want soggy scrambled tofu!!)
Once the tofu is the level of dryness you want, sprinkle in some of the spice powder, above, stirring until the spices are all worked through and cooked.
How much to use?
Well it's very much according to personal preference .... if you're just making scrambled tofu to serve like you do scrambled eggs (with toast, potatoes, what not .... ), start with 2-3 teaspoons per pound of tofu and increase as desired. Serves 2-4.
For breakfast burritos, mix in about 2 TABLESPOONS of the spice mixture per pound of tofu, as well as a little bit of salsa.
Then spread this mixture down the middle of 4-6 warmed burritos and serve with additional salsa.