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SCRAMBLED TOFU
  • 1 carton soft tofu
  • 2 tsp vegetable oil
  • 3 tbsp red onion -- chopped
  • 1 jalapeno pepper -- diced
  • 1/2 tsp ground cumin
  • 1/2 tsp mexican oregano -- crumbled
  • 1/4 tsp ground chipotle powder -- or more to taste
  • 1/4 tsp turmeric
  • 3 tbsp cilantro -- chopped
  • 1/2 tsp sea salt
  • 1/2 cup jalapeno cheddar -- shredded
    Garnish:
  • salsa
  • sour cream (low fat or nonfat ok)
  • Crispy Tortilla Strips:
  • 3 tortillas (corn or flour) -- cut in strips
  • salt and pepper
  • mild chili powder
  • cooking spray
    1. Drain tofu. Wrap it in a paper towel and then in an old kitchen towel. Place a large weight on top and press it for a few minutes to get some of the moisture out.

    2. While pressing the tofu, heat the oil in a skillet. Add the onion and saute over high heat for 1 minute to brown a bit. Add the jalapeno, cumin, mexican oregano, and chipotle powder. Cook for another 2 minutes. If it gets a bit dry, add a bit of water and scrape the flavor off the bottom of the pan.

    3. Crumble the tofu into the mixture, sprinkle with the turmeric. Cook, stirring frequently, until firmed up and a bit drier. Season with salt. Stir in cilantro and cheese. Mix well.

    4. For tortilla strips: Preheat oven to 350°F. When hot, spray a cookie sheet with cooking spray. Place tortilla strips on sheet and spray the tops of them. Then sprinkle salt, pepper and chili powder. Bake for 8 minutes and then toss them. Bake for another few minutes until brown and crispy. Remove from oven. Let cool a bit.

    5. To serve: Place some of the tofu mixture on the plate. Top with tortilla strips, cilantro, sour cream and salsa, if you wish.

     

     
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