In a small bowl, beat the egg whites until
broken up and just beginning to foam. Crumble the tofu finely and add to
the egg mixture. Add the soy sauce, turmeric, and pepper. Set aside. In a large nonstick skillet, sweat the
tomato, onions, garlic, chili and cumin until the onion is translucent
and all the liquid has evaporated. Add the egg white and tofu mixture. Stir
well with a wooden spoon and scramble over medium heat until the egg
whites are thoroughly cooked. Toss in chives or cilantro. Serve hot.
Serve over a tortilla and with a side of
chili and salsa for brunch for a wonderful version of huevos rancheros.
Once you have had these, you will find no reason ever to serve scrambled