tofu scramble w/ home fried corn chips

makes 4 servings ~ The Modern Vegetarian Kitchen by Peter Berley

3 tbls evoo

1/2 cup finely chopped sweet onion, Walla Walla

1 plump garlic glove, minced

2 tbls pine nuts (i didn't have any, so i used spring onion instead)

1/2 tsp freshly ground cumin

1/2 tsp hot red pepper flakes

1/2 tsp turmeric

1 pound firm tofu, rinsed and patted dry

1 large ripe tomato, seeded and chopped

coarse sea salt

2 tbls fresh lime juice

in a wide skillet over medium heat, warm oil. add onion and saute for 2 - 4 minutes, then add in garlic, pine nuts, cumin, red pepper, turmeric & saute 2 more minutes.

place tofu in a large bowl and mash, add to the tofu the tomato, 1 1/2 tsp salt and lime juice.

then add to the skillet. raise the heat slightly and simmer for 5 minutes.

we enjoyed this with fried corn tortillas & salsa, but the next day it was really tasty cold and i could invision what a great sandwich filler it would be.