Thanks to a pinch of turmeric, tofu can masquerade as eggs in any scramble. Try it with toast at breakfast, wrap it in a tortilla for lunch, or serve it atop rice for dinner.
Place tofu on a rimmed baking sheet lined with paper towels, then cover it with a layer of paper towels. Place a baking sheet on top, and press to remove as much liquid as possible. Crumble tofu into 1-inch pieces.
Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper, and cook until softened, about 3 minutes. Stir in tofu, tomatoes, thyme, turmeric, salt, and pepper, and cook for 3 minutes. Stir in Parmesan and 1 tablespoon chives. Sprinkle with remaining chives, and serve immediately.
This recipe calls for exactly 1 carton of tofu, rather than leaving 1/16 of it to languish in the fridge. Opened tofu can be refrigerated, however, for up to 5 days in a resealable container, as long as it's covered with water that's changed daily.