Preparation

       Bread

• If your bread takes approximately 20 minutes to toast, start it now. Otherwise, time the toasting so the bread is ready when the scramble is finished.

       Chili Oil

• Combine the olive oil, crushed red pepper flakes, salt, and cinnamon in a small bowl. Stir and set aside.

       Tofu

• Drain the silken tofu and gently pat it dry with paper towels. Do not press it. Let it rest for about 5 minutes, then break it into pieces approximately 1 inch across. Set aside.

       Green Onions

• Trim and finely slice both green onions. Set aside one for the garnish and use the other in the garlic and ginger mixture.

       Garlic/Ginger Mixture

• Grate the garlic and combine it with the green onion and ginger paste. Thinly slice or dice the jalapeño, if using. Remove the seeds if using a whole jalapeño. Stir into the mixture.

       Spice Sauce

• Combine the Bragg's Liquid Aminos, Mirin Rice Wine or sherry cooking wine, toasted sesame oil, ground cumin, turmeric powder, salt, and black pepper in a small bowl. Stir until well mixed.

Cook the Tofu Scramble

• Heat the butter in a cast-iron skillet over medium-high heat. When the butter begins to foam, add the garlic and ginger mixture. Cook for about 2 minutes, stirring constantly.
• Add the spice sauce and cook for about 1 minute, stirring, until the sauce has reduced by approximately half.
• Add the baby spinach and stir until wilted, about 1 minute.
• Gently stir in the tofu, taking care not to break up the pieces too much. Cook for approximately 3 minutes, until heated through. Taste and adjust the seasoning as needed.

Serve

• Place one slice of toasted bread on each of two plates. Divide the tofu scramble evenly between the plates.
• Top each serving with fried onions and the reserved green onions. Drizzle with chili oil to taste. Serve immediately.