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.


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