Between meals out I managed to cook up a couple of things this week. One was a Southwestern Tofu Scramble. I must admit I wasn't really sure about it at first, especially with the inclusion of cumin which I tend to think of as an Indian spice, but the end result was super tasty. It actually tastes a bit like scrambled eggs, minus the cholesterol. This is a versatile dish that, as the recipe states, can be enjoyed for breakfast, lunch, or dinner.