Ginger-Scallion Tofu Scramble With Spinach and Chili Oil

I’m a lover of scrambled eggs, but this tofu scramble is currently my favorite go-to. The delicate texture of silken tofu creates a creamy backdrop to crunchy garnishes like fried shallots, scallions, and crispy chili oil. And the tofu also acts as a cooling contrast to the ginger, soy, and cumin. Mirin adds sweetness and umami (but you can substitute with an equal amount of brown sugar) and turmeric lends a golden hue. If you prefer firm tofu, dry well and pan-fry crumbled chunks in the butter or plant-based butter before adding the scallions, ginger, and garlic, then continue with the remaining method as written. —Lara Lee