Scrambled Tofu With Tomatoes, Scallions and Soy Sauce

1. 1

   Put the oil in a deep skillet over medium heat.

2. 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. 3

   Crumble the tofu with your fingers and add it to the pan along with the scallions.

4. 4

   Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes.

5. 5

   Serve, drizzling with soy sauce at the table.

6. 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. 7

   Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving.

8. 8

   Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

* Per serving · 4 servings · Values may vary.