Smoky Scrambled Tofu With Tomatoes and Chile by Deborah Madison |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 3 |
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Entered for safe-keeping. From Deborah Madison's This Can't Be Tofu! Use plastic gloves while handling chile and remove from hands and wash hands before proceeding; be careful not to rub eyes or any sensitive areas while handling chile. Ingredients:
12 ounces soft tofu (1 carton) |
1 1/2 tablespoons safflower oil or 1 1/2 tablespoons canola oil |
3 tablespoons onions, thinly diced |
1 serrano chilies or 1 jalapeno chile, seeded and diced |
1/2 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/4 teaspoon dried chipotle powder (or more) |
1/8 teaspoon ground turmeric or 1/8 teaspoon curry powder |
1/2 teaspoon salt |
3 tablespoons fresh cilantro, chopped |
1/2 cup smoked cheddar cheese or 1/2 cup smoked mozzarella cheese, grated |
3 tortillas, warmed |
salsa, for garnish |
Directions:
1. Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.
2. Heat the oil in a skillet, add the onion, and saute over high heat for 1-2 minutes to sear.
3. Add the chile, cumin, oregano, and ground chipotle powder, and cook for 1-2 minutes more.
4. Crumble the tofu into the pan, sprinkle the turmeric over all, and cook, stirring frequently, until dry and firm (but not hard).
5. Season with salt and stir in the cilantro and cheese.
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