This Can't be Tofu! Smoky Scrambled Tofu With Tomatoes And Chile

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* Exported from MasterCook *

 

Smoky Scrambled Tofu With Tomatoes And Chile

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 111

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 carton soft tofu

1 1/2 tablespoons safflower or canola oil

3 tablespoons finely diced onion

1 serrano chile -- seeded and diced

OR jalapeno chile

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon ground chipotle powder

OR more to taste -- (optional)

1/8 teaspoon turmeric or curry powder

3 tablespoons chopped cilantro

Salt

1/2 cup grated smoked Cheddar

OR smoked Mozzarella cheese

Salsa

 

SERVES 3

 

You can also add eggs to the pan once the tofu is cooked. Serve in corn or

wheat tortillas with your favorite salsa.

 

1. Drain the tofu, wrap it in a towel, and press while you gather the rest

of your ingredients.

 

2. Heat the oil in a skillet, add the onion and saute over high heat for 1

or 2 minutes to sear. Add the chile, cumin, oregano, and ground chipotle,

and cook for 1 or 2 minutes more.

 

3. Crumble the tofu into the pan, sprinkle over the turmeric, and cook,

stirring frequently, until dry and firm. Season with 1/2 teaspoon salt and

stir in the cilantro and cheese. Serve with warm tortillas and salsa.

 

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