Scrambled Tofu with Tomatoes and Chile

November 8, 2013 at 7:44 pm Leave a comment

We ate this tofu tonight with our favorite corn tortillas, salsa, and aged cheese (my husband had his without cheese and enjoyed the vegan version). Much thanks to This Can’t Be Tofu! I do think the name of the recipe is a little strange because the only tomatoes included are in the salsa. Maybe I’ll throw some fresh ones in next time.

But I burned my tongue as I licked the flavorful juices off my fingers. I’ll have that jalapeño on my hands for the next few days. Here’s how we cooked it:

  • 1 carton tofu
  • 1 1/2 TBSP canola oil
  • 3 TBSP finely diced onion
  • 1 roasted jalapeño chile, seeded and diced
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 3 tsp dried cilantro
  • 1/4 tsp Southwest Seasoning (with chipotle powder as a major ingredient)
  • 1/8 tsp turmeric
  • 1/2 tsp salt

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 jalapeño and sauté over high heat for 1 or 2 minutes to sear. Add the cumin, oregano, cilantro, and Southwest Seasoning, and cook for 1 or 2 minutes more.

3. Crumble the tofu into the pan, sprinkle with turmeric, and cook, stirring frequently, until dry and firm. Season with salt. Serve with warm tortillas, salsa, and a grated cheddar or mozzarella cheese. The original recipe suggested using a smoked cheese.

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Entry filed under: Dairy-Free, Fusion, Gluten-free, Special Diets, Vegan, Vegetarian, Wheat-free. Tags: , , , .

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