1 box (12 ounces) silken tofu
Olive oil or non-hydrogenised margarine
Large pinch of salt
Freshly ground black pepper
1. Cut open the box of tofu, and slide its contents into a medium-sized saucepan. Add water to cover and bring to a boil. Simmer for 10 minutes and then drain in a fine-mesh strainer. Transfer to a plate and use a dinner knife to cut the tofu into pieces the of large cottage cheese curds.
2. Place an 8-inch nonstick crepe or omelet pan over medium heat and wait several minutes. Spray it lightly with nonstick spray, and add a little olive oil or butter. Wait about 10 seconds then swirl to coat the pan.
3. Add the tofu pieces, salt, and a light sprinkling of pepper and sauté over medium heat for about 8 minutes or until the tofu is a light golden brown. (This double-cooking process firms the tofu to prevent it from crumbling and fluffs it into a convincing scrambled egg impersonation.)Transfer to a plate and serve right away.
You may wish to add vegetables, veggie-bacon, guacamole or salsa. Enjoy it alone, with toast or wrapped in a warm tortilla.