Here's a super quick recipe for super hard tofu: scramble it.

I had a bag of spinach from the farmers stand in my fridge, a half of a block of tofu (left over from the cauliflower curry I made) and wondered what I could do with both. I flipped through Heidi Swanson's Super Natural Foods cookbook, found her recipe for Tofu scramble, added a few different items, and whipped up a quick evening meal.

Tofu Scramble
Adapted from Heidi Swanson's, Super Natural Foods
Serves 2 as a main entree, serves 4 if a side dish

2 cloves of garlic, chopped
2 shallots, chopped (can substitute onions)
Olive oil cooking spray
2 tsp + more to taste, curry powder
1/2 tsp tumeric
1/2 block of extra firm tofu, drained and chopped into 1/2" or smaller cubes
3 handfuls of spinach, left in whole leaves (for a colorful dish or one with a different texture use swiss chard or kale)
sea salt and freshly ground pepper to taste
2-3 T toasted cashews

Lightly coat a large frying pan (wok) with cooking spray. Saute garlic and shallots until almost transparent and add tumeric and curry powder. Toss, ensuring that the shallots and garlic are covered in spice, and add the tofu cubes. Toss again. Drop in the handfuls of spinach, one handful at a time, and frequently toss until spinach has wilted. Toss in toasted cashews and reserve some for an extra garnish. Serve.