My Favorite Tex-Mex Tofu Scramble

chiclet's Note:

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.

• Total Time: 35 mins
• Prep Time: 35 mins
• Cook Time: 0 mins

Ingredients:

Servings: 3

• 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.

Reviews

[Landance]

Very good. Whole family loved it.

[Aram]

I made this as a breakfast scramble and added chopped fake sausage links! The lime gives it a nice tang!