Southwestern Tofu Scramble Recipe - Cooking Index
Southwestern Tofu Scramble Recipe - Cooking Index
In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu.
Courses: Main Course, Vegetarian| 1 tablespoon | 15ml | Light olive oil |
| 1 tablespoon | 15ml | Onion - finely chopped (medium) |
| 1 lb | 454g / 16oz | Firm tofu - well drained, |
| Blotted, then cut into 1/2" dice | ||
| 6 | Corn tortillas - torn or cut into | |
| Approximately 1" pieces | ||
| 1 | Diced tomatoes - (16 oz) - lightly drained | |
| 1 | Chopped mild green chilies - (4 oz) | |
| 1 teaspoon | 5ml | Ground cumin |
| Salt - to taste | ||
| 3/4 cup | 109g / 3.8oz | Grated Monterey Jack or cheddar cheese - (optional) |
| = (or Jack- or cheddar-style nondairy | ||
| Cheese) |
Heat the oil in an extra-wide skillet. Saute the onion over medium heat until lightly golden.
Add the tortillas, tomatoes, chilies, and cumin. Stir together gently. Cover and cook over medium heat for 10 minutes.
If using cheese, sprinkle it over the top, then cook, covered for another 2 to 3 minutes, or until it has melted. Remove from the heat and serve.
This recipe yields 6 servings.
Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.