Ingredients: vary with season and locale; those given are what I, in San Francisco, California, commonly use
1 block of firm tofu
3 cloves of garlic
1/2 of a medium-sized yellow onion
1 jalapeño pepper
1 roma tomato
1 small zucchini squash
salt, pepper, ground cumin, ground coriander seed, turmeric - to taste
a couple tablespoons of olive oil
Procedure: Wash the vegetables and start cutting them up. Small pieces are good, as it makes the whole thing easier to eat and brings out the flavors, as well as helping to cook it all faster. In a large skillet, start by frying up the garlic and onion. As the onion begins to clarify, add the zucchini. With a fork, scrape at the tofu to crumble it into the skillet. (I have also seen this done by just squeezing the tofu in one's fist, but the visceral satisfaction of throttling the food is offset, for me, by the wasted gook that sticks to the hands.) Add the spices and the rest of the vegetables. Cook until everything's been warmed, at least, and the flavors have had a chance to mingle (a couple of minutes). Serve with coffee and fried potatoes for a wonderfully decadent yet vegan breakfast.

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