Scrambled Tofu with Zucchini

Scrambled tofu* with zucchini, onions, tomatoes, and cilantro, served with oven-roasted potatoes and oven-roasted red bell pepper.

(*A variation on Jenn Sebestyen's recipe for Easy Tofu Scramble with Mushrooms.)

INGREDIENTS
• 1 medium yellow onion (diced)
• 1 garlic clove (minced)
• 1/2 medium zucchini (sliced thin and irregularly)
• 1 package Mori Nu Firm Silken Tofu (drained and pressed)
• 1 teaspoon Annie's Horseradish Mustard
• 1 teaspoon tumeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 3-4 small bunches of cilantro (minced)
• 1 medium ripe tomato (sliced thin and irregularly)

INSTRUCTIONS
1. Drain and press tofu under weighted plate for about 20 minutes. (I was surprised what a difference this step makes!)
2. Mix spices well in small bowl.
3. Crumble tofu into spices, and reserve.
4. Sauté onion and garlic, about 5 minutes.
5. Add zucchini.
6. Cook until both are transparent, and beginning to caramelize, about another 5 minutes.
7. Add the bowl of crumbled tofu and spices to zucchini and onions — cover about 5 minutes.
8. Once mixture is hot, stir in cilantro.
9. Stir in tomato; cover over low heat until hot.
10. Serve hot.