- Working with your hands, crumble the tofu in a bowl.
- In a large non-stick skillet over medium heat, cook the onion, garlic and jalapeño in the oil for 5 minutes. Add the tofu and spices. Season with salt and pepper. Cook until the liquid is evaporated, about 8 minutes.
- Top with the tomato and green onions. Garnish with cilantro, sour cream and Tabasco, to taste. Serve with cheese quesadillas.
Unlike scrambled eggs, scrambled tofu reheats well.