Mexican Tofu Scramble
Moosewood Restaurant: New Classics
6 small flour tortillas
2 tablespoons vegetable oil
1 cup chopped onions
3 garlic cloves, minced or pressed
1 cup chopped red bell peppers
1 cup chopped green or yellow bell peppers
1 fresh green chile, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or more to taste
16 oz soft tofu, pressed (press between 2 plates to drain water)
6 tablespoons chopped fresh cilantro
1 1/2 cups salsa (your choice)
1. Wrap the tortillas in aluminum foil and warm in a 300F oven for 10-15 minutes.
2. In a wok or heavy skillet on medium heat, warm the oil. Saute the onions for about 5 minuts, until they begin to soften. Add the garlic, bell peppers, chili, cumin, coriander, and salt and saute another 2 or 3 minutes.
3. Crumble the pressed tofu into the vegetables and stir gently until well mixed. Cook uncovered for 4 to 5 minutes without stirring until the moisture evaporates. Gently turn over the scramble and cook for about 2 minutes. Turn off the heat.
4. Remove the tortillas from the oven, and fill each one with a generous mound of scramble topped with fresh cilantro. Roll up the tortillas and place them in a baking dish. Cover the dish tightly with aluminum foil and keep warm in the oven for up to 20 minutes, until ready to serve. Top each serving with 1/2 cup of salsa.
Per 17 oz serving: 397 calories, 16.2 G protein, 17.3 G fat, 49.9 G carbs, 3.4 G saturated fatty acids, 0 MG cholesterol, 1367.4 MG sodium, 6.8 total dietary fiber