1 poblano pepper, diced
1 large red onion, diced
1 to 2 cloves garlic, roughly chopped
1 pound extra firm tofu
1/2 cup Rotel (tomatoes and green chilies) or salsa
1 tablespoon mild chili powder
1 teaspoon cumin
1 teaspoon oregano
salt and pepper to taste (I use about 1 teaspoon salt, 1/2 teaspoon of pepper)
1 cup crushed tortilla chips
oil for sauteing
1) Drain the tofu. Heat oil in a large skillet over medium heat. Add pepper, onion and garlic. Crumble the tofu into the pan and saute, stirring frequently. After the veggies begin to soften some (5 to 7 minutes), add the Rotel or salsa and all of the spices. Continue to cook for another 5 minutes or until most of the liquid has been absorbed and the tofu firms up. Add crushed tortilla chips and cook until the chips and veggies are soft, the tofu is firm and the liquid has been absorbed.
I love this served with beans on the side and an avocado and more salsa on top!