Spicy Tofu Scramble With Tomato and Ginger

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.