Almost everybody who’s eaten meatlessly has a scrambled tofu recipe; this is mine, and very good it is. It is both like and not like scrambled eggs; perhaps “somewhat reminiscent” would be accurate. Lots of sautéed vegetables, seasonings, and turmeric, for the yellow color, are its secrets. Serve with whole-grain toast and fresh fruit. Revise the vegetables, as taste, time, and what’s on hand permit. Shiitakes, jalapeños, fresh spinach, ripe tomatoes cut into eighths—all these have occasionally found their way into my scrambled tofu. Sometimes I’ve served this rolled in toasted tortillas, sometimes with biscuits. Though oil is optional, the dish is much tastier when a bit is used.

A quickie way to do scrambled tofu, for all you I-don’t-have-time-to-cook types, is to use New Menu Tofu Mate Breakfast Scramble Seasoning Mix.