2-3 Tablespoons extra virgin olive oil
1 Vidalia (or sweet) onion, cut into chunks
5 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1/2 yellow bell pepper, seeded, chopped (green works well, too)
1 cup sliced mushrooms (Porcini or shiitake work well)
4 Roma (plum) tomatoes, chopped
1 pound firm tofu, drained well, cut into bite size pieces
2 Tablespoons wheat free Tamari sauce, or soy sauce
freshly ground pepper, to taste
fresh snipped chives
4 fresh corn tortillas, warmed
Heat the olive oil over medium heat in a large skillet and sauté the onion for 5 minutes until softened. Add the garlic and spices, stir, and cook 1 minute. Add the pepper and mushrooms, stir-frying until tender-crisp. Add the tomatoes and slices of tofu. Gently stir-fry for 3-4 minutes. Sprinkle with the tamari sauce and season with fresh pepper. Serve on a warm plate with a warm tortilla.
Nice additions for a hearty brunch: Serve with Spanish rice and black beans or a dollop of hummus tahini, Mesclun greens and sliced pears.