Mexican Tofu Scramble
2 (16 ounce) blocks firm tofu, pressed between two plates for 15 minutes, then drained
1 tablespoon ground cumin
1 tablespoon ground chili powder
1 tablespoon nutritional yeast
1 teaspoon salt
1/4 cup fresh cilantro, chopped
2 tablespoons olive oil
1 cup green onions, chopped
3 garlic cloves, minced (or grated with microplane)
1 1/2 cups red bell peppers , chopped
1 1/2 cups orange peppers, chopped
1/4 cup jalapenos, roughly chopped
1. Cut tofu in cubes and place in a big bowl. Add cumin, chili powder nutritional yeast and cilantro; mix together (I just use my hands and get it real crumbly). Set aside for about 15 to 30 minutes.
2. Heat oil in a deep pan, and saute onions for 5 minutes. Add garlic and saute for another 2 minutes, then add peppers and jalapenos and saute for about 5 more minutes, or until the peppers have softened.
3. Add in the tofu and mix with the garlic, peppers and onions. Once it’s combined, let it cook for about 5 minutes, stirring to mix everything together. Cook for about 3 minutes more. Serve.
Source of recipe: I wrote this recipe.