Tofu Scramble (Mexican Style)

Ingredients

• 12-oz extra-firm tofu
• 1 tablespoon vegetable oil
• 1/2 green bell pepper, finely chopped
• 1/2 cup salsa (mild or spicy), drained
• 1/4 teaspoon cumin powder
• 1/4 teaspoon turmeric powder
• 1 tablespoon sriracha sauce
• 2 tablespoons cilantro, finely chopped
• 3 scallions, finely chopped
• 1/2 teaspoon kosher salt
• 1 avocado (optional)
• Lime wedges (optional)

Instructions

1. 1

   Wrap tofu in paper towel and gently press to remove excess water. Let sit on a plate for 10 minutes.

2. 2

   In a large pan over medium high heat, add vegetable oil and green bell peppers and cook for 2-3 minutes, until bell pepper has begun to soften. Add salsa and cook for 1 minutes.

3. 3

   Unwrap the tofu and add it to the pan. Break up the tofu using a wooden spoon, spatula or potato masher (that’s the easiest way!), until you get the desired scrambled size. Cook for 2 minutes.

4. 4

   Add cumin powder, turmeric powder and stir to coat the scramble mixture.

5. 5

   Add sriracha sauce and stir to coat the mixture evenly. Turn the heat off, add cilantro and scallions, season with salt and pepper and stir well.

6. 6

   Transfer the tofu scramble to a plate and top with slices of avocado and limes wedges on the side. Serve.