Scrambled Mexican Tofu

SCRAMBLED MEXICAN TOFU

3 cups egg whites
3 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 cup diced onions
2 tablespoons chopped roasted green chili
6 tablespoons chopped fresh chives or cilantro
1/2 pound soft tofu
1 teaspoon turmeric
1 fresh tomato, peeled, seeded and diced
2 garlic cloves, minced
1/8 teaspoon ground cumin

In a small bowl, beat the egg whites until broken up and just beginning to
foam. Crumble the tofu finely and add to the egg mixture. Add the soy
sauce, turmeric and pepper. Set aside.

In a large nonstick skillet over medium heat, cook the tomato, onions,
garlic, chili and cumin until the onion is translucent and all the liquid
has evaporated.

Add the egg whites and tofu mixture. Stir well with a wooden spoon and
scramble over medium heat until the egg whites are cooked.

Toss in chives or cilantro.