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 cheese) |
Heat the oil in an extra-wide skillet. Sauté the onion over medium heat until lightly golden. |