Stir Crazy! Tofu Migas

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* Exported from MasterCook *

 

Tofu Migas

 

Recipe By : Stir Crazy! by Susan Jane Cheney, page 65

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon achiote

1 tablespoon light sesame or extra-virgin olive oil

1 large onion -- chopped fine

4 large garlic clove -- minced

1 jalapeno chile -- or to taste

seeded and minced

1 large green bell pepper -- diced fine

2 teaspoons ground cumin

1/2 teaspoon ground coriander

2 medium tomatoes -- diced

1 pound medium-firm tofu

crumbled into small pieces

1 teaspoon salt -- or to taste

4 corn tortillas

cut into 1/2- by 1 1/2-inch strips

1 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro

 

Tofu stands in for eggs in this Tex-Mex specialty, and achiote turns it a

bright yellow-orange. Serve it with warm soft corn or flour tortillas and

a zesty fruit salsa.

 

Set a wok over medium-low heat. Add the achiote and oil and stir until the

oil turns a bright reddish orange. Remove the seeds from the oil and discard.

 

Raise the heat to medium-high. Add the onion and stir-fry for 2 to 3

minutes, until translucent. Add the garlic, chile, and bell pepper and

stir-fry 2 to 3 minutes longer. Add the cumin and coriander and stir-fry

briefly. Stir in the tomatoes and continue stir-frying until the

vegetables are tender.

 

Add the tofu and 1 teaspoon salt. Stir-fry until the tofu softens and the

ingredients are well mixed. Add the tortilla strips and continue

stir-frying a minute or two longer or until they soften. Stir in the lime

juice and add more salt if needed. Add the cilantro and serve immediately.

 

Serves 4

 

Calories: 238, Carbohydrates: 26g, Total fat: 9g, Cholesterol: 0g, Protein:

11g, Sodium: 1048mg.

 

 

 

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