Southwestern Scramble

Radivu's Note:

Adapted from Moosewood Restaurant Cooking for Health. This is a nice light dinner or heavy breakfast. The salsa is, by far, the most notable part of the recipe. While this is a spiced dish it is not highly spicy unless you increase the amount of chipotle in adobo. Conversely, you could omit it entirely to make a completely 'not hot' dish.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 small ripe avocado, cubed
• 1 cup fresh tomato, chopped
• 1 tablespoon lime juice
• 1 teaspoon canned chipotle chile in adobo, minced
• 4 tablespoons cilantro, chopped
• 3 large eggs
• salt and pepper
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 small red bell pepper, chopped
• 2 garlic cloves, minced
• 8 ounces firm tofu, crumbled
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon canned chipotle chile in adobo, minced
• soy sauce

Directions:

1. For Salsa: Mix together first 5 ingredients. Add salt to taste. Set aside.
2. For Scramble: Beat eggs with salt and pepper and set aside.
3. Warm oil in a skillet over medium heat. Cook onions, bell pepper, and garlic for about 5 minutes or until the onions soften. Add tofu, cumin, turmeric, and chipotles. Cook for about 5 minutes while stirring constantly. Add the eggs, stir a couple times to scramble, and cook for a couple of minutes. Add soy sauce to taste.
4. Serve topped with the salsa.