Name: Spicy Tofu Scramble With Tomato and Ginger
Yield: 4 servings
Ingredients: 1 14-oz. package firm tofu, drained; 4 Tbsp. unsalted butter, divided; 1 Tbsp. all-purpose flour; 1 large red onion, finely chopped; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more; 1 Tbsp. finely grated peeled ginger; 1 Tbsp. ground coriander; 1 tsp. ground cumin; ½ tsp. cayenne pepper; 1 14.5-oz. can crushed tomatoes; ½ cup coarsely chopped cilantro; Buttered toast and lemon wedges (for serving)

Pot of tofu with red sauce on green checkered tablecloth.

Photograph by Isa Zapata, Food Styling by Spencer Richards. Prop Styling by Marina Bevilacqua

Almost every tofu recipe begins with the declaration that “this is the recipe to convert tofu haters.” I make no such claims of this one (haters gonna hate, you know?), but it is remarkably good—buttery, saucy, and just spicy enough to smack you awake. That it’s pantry-friendly and good for breakfast, lunch, or dinner is just an added bonus. Inspired by paneer bhurji and egg bhurji, a scrambled egg dish with roots in the Indian subcontinent, this tofu riff is excellent with heaps of toast, flatbread, or—in particularly desperate times—a sleeve of crackers alongside.

To switch things up a bit, wilt a handful of spinach along with the tofu or stir in ½ cup frozen peas toward the end of cooking.