Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison

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Total Time
7 mins
8 mins

Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!" Use plastic gloves while handling chile and remove from hands and wash hands before proceeding; be careful not to rub eyes or any sensitive areas while handling chile.

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  1. Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.
  2. Heat the oil in a skillet, add the onion, and saute over high heat for 1-2 minutes to sear.
  3. Add the chile, cumin, oregano, and ground chipotle powder, and cook for 1-2 minutes more.
  4. Crumble the tofu into the pan, sprinkle the turmeric over all, and cook, stirring frequently, until dry and firm (but not hard).
  5. Season with salt and stir in the cilantro and cheese.