Tofu Scrambled "Eggs"

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  3 clove or 9g

• Onions

  Raw

  1 cup, chopped or 160g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Curry powder

  Spices

  4 tsp or 8g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  10 oz or 284g

Directions

1. Heat a pan over medium heat and add the olive oil.
2. Chop the garlic and onions, then add them to the pan. Cook while stirring until the onion is nearly transparent, about 5-6 minutes.
3. Chop the tomatoes and add them to the pan. Cover and cook until the tomatoes have released their juices, about 5 minutes, stirring often.
4. Add the curry powder, salt, and pepper to the pan.
5. Mash the tofu with a fork until no large pieces remain. Add the tofu to the pan and mix well. If the mixture is too wet, allow it to cook off the excess liquid.

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