Indian-Spiced Scrambled Tofu

In a medium bowl, mash the tofu with a fork until it is in smallish clumps.

Heat the oil in a very large skillet. Add the cumin and mustard seeds and cook over moderate heat, stirring, until the cumin darkens slightly and is fragrant, about 1 minute. Add the jalapeños and cook for 30 seconds. Add the onion, season with salt and cook, stirring, until beginning to brown, 6 to 7 minutes.

Add the bell pepper and cook until softened, about 2 minutes. Add the tofu, stir once and cook until the liquid is evaporated, about 4 minutes. Fold in the tomatoes and cilantro, season with salt and serve hot.