Mexcian Tofu Stir Fry with Chili and Lime
1/2 block extra firm tofu
1/4 large red bell pepper cut into strips
1/4 onion cut into strips
Mushrooms (if desired)
Shredded vegan cheese (I used daiya mozerella style)
1/2 cup vegan italian dressing
1/2 tsp garlic powder (or more to taste)
1 tsp chili powder (or more to taste)
1 tsp ground cayenne pepper (or more to taste)
1/2 tsp salt (or more to taste)
1 lime cut into halves
Heat a pan on the stove medium high with olive oil, once the oil is hot enough add the tofu and move it with a spatula to keep it from getting stuck to the bottom of the pain. I like a drier, tougher texture so I cook the water out of it before adding the other ingredients. Add the salt and and spritz some lime over the tofu. Add the bell peppers, onions and italian dressing, let cook until tofu is golden brown, add cayenne, chili, garlic and more salt or italian if so desired. Mix well and cook until slightly blackened in places. Take off the heat and add to a plate, sprinkling vegan cheese and spritzing it with more lime.
Serve with tortillas, rice, or beans and enjoy!