Ingredients for Smoky Scrambled Tofu With Tomatoes And Chile By Deborah Madison
- Soft Tofu
- Safflower Oil
- Onions
- Serrano Chilies
- Ground Cumin
- Dried Oregano
- Dried Chipotle Powder
- Ground Turmeric
- salt to taste
- Fresh Cilantro
- Smoked Cheddar Cheese
- Tortillas
- Salsa
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How to Make Smoky Scrambled Tofu With Tomatoes And Chile By Deborah Madison
- Press 1 block (14 oz) of extra-firm tofu to remove excess water. Wrap in a clean kitchen towel and place a heavy object on top for 10 minutes.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1/2 medium onion, thinly sliced, and sauté for 1-2 minutes until softened.
- Add 1-2 serrano chiles, finely minced (wear gloves!), 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground chipotle powder. Cook for 1-2 minutes, stirring frequently, until fragrant.
- Crumble the pressed tofu into the skillet. Sprinkle 1/2 teaspoon turmeric powder over the tofu. Cook, stirring frequently, for 5-7 minutes, until the tofu is browned and slightly crispy.
- Stir in 1 cup chopped tomatoes, salt to taste, 1/4 cup chopped fresh cilantro, and 2 tablespoons crumbled cotija cheese (or vegan alternative). Cook for another minute to heat through.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
11g
Fat
31g
Carbs
13g
