Press the 2 blocks of tofu to remove water. I love my Tofu X Press, but you can also wrap in paper towels, place between two large plates, and place something heavy on top.

While your tofu is pressing prepare your spice mix. Mix together salt, paprika, onion powder, cumin, garlic powder, adobo, turmeric, and achiote in a small bowl. Set aside.

Once the tofu has pressed (about 15 minutes) and most of the water has been removed, unwrap and cut into small 1/2 inch cubes. I divide the block in half horizontally to make two large slabs, then cut from there into small cubes. Place the cubes into a large bowl. Sprinkle the spice mix on top and stir with a wooden spoon. Give it a quick massage with your hands to break down some of the cubes. I don't break it down too far because it is a lot easier for my kids to eat if it is still in cubes. However, the more you break it down, within reason, the more it will look like scrambled eggs. Up to you! Please note that the yellow of the turmeric does not come out until it is heated so the mix will look quite pale. It will brighten up and turn yellow in the next step.

Heat the oil in a large pan over medium high heat (I use my beloved cast iron). Add the seasoned tofu to the pan and stir and distribute. Let it cook for about 2 minutes and give it another stir. As the tofu starts to heat through add the bouillon paste and water. Stir it well and cook until heated through, the stock has completely incorporated, the tofu is yellow, and delicious! Serve right away with your favorite breakfast menu!