Vegetarians recipes
Southwestern Tofu Scramble
1 tablespoon olive oil
1 tablespoon light olive oil
1 medium onion -- finely chopped
1 pound firm tofu -- well drained,
blotted, then cut into 1/2" dice
6 corn tortillas -- torn or cut into
approximately 1" pieces
1 can diced tomatoes - (16 oz) -- lightly drained
1 can chopped mild green chilies - (4 oz)
1 teaspoon ground cumin
Salt -- to taste
3/4 cup grated Monterey Jack or cheddar cheese -- (optional) (or Jack- or cheddar-style nondairy

Heat the oil in an extra-wide skillet. Sauté 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.

Comments: In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu.


Print this recipe