My Favorite Tex-Mex Tofu Scramble |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This is one of my all-time favorite ways to prepare tofu. It's not fussy, and can easily be adapted to suit your tastes. It is based on a Moosewood recipe. Ingredients:
2 tablespoons vegetable oil |
14 ounces firm tofu, drained |
1 cup chopped onion |
2 cups diced bell peppers (mixed colors is nice) |
1 jalapeno, minced |
3 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon cumin |
1 teaspoon coriander |
1/2 teaspoon chili powder (to taste) |
1/2 lime |
3 (10 inch) tortillas or 2 cups cooked rice |
salsa (for serving) |
chopped scallions (optional) or cilantro (optional) |
Directions:
1. Heat oil in a large skillet over medium-high heat.
2. Sautee onion until translucent and beginning to soften, stirring frequently (about 5 minutes).
3. Add peppers, jalapeno, salt, and spices and cook another 2-3 minutes.
4. Crumble tofu into pan, and stir to combine. Squirt lime juice over tofu/veggie mixture and cook 4-5 minutes more, WITHOUT STIRRING.
5. Add salt and chili powder to taste and cook another 2-3 minutes.
6. Wrap in warmed tortillas or serve over rice, with salsa and cilantro to taste.
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