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Scrambled Tofu with Tomatoes & Two Chiles
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    Scrambled Tofu with Tomatoes & Two Chiles

  • 1 carton soft tofu
  • 2 tsp vegetable oil
  • 3 tbsp red onion -- chopped
  • 1 jalapeno pepper -- diced
  • 1/2 tsp ground cumin
  • 1/2 tsp mexican oregano -- crumbled
  • 1/4 tsp ground chipotle powder -- or more to taste
  • 1/4 tsp turmeric
  • 3 tbsp cilantro -- chopped
  • 1/2 tsp sea salt
  • 1/2 cup jalapeno cheddar -- shredded
    Garnish:
  • salsa
  • sour cream (low fat or nonfat ok)
  • Crispy Tortilla Strips:
  • 3 tortillas (corn or flour) -- cut in strips
  • salt and pepper
  • mild chili powder
  • cooking spray
  • Drain tofu. Wrap it in a paper towel and then in an old kitchen towel. Place a large weight on top and press it for a few minutes to get some of the moisture out.

    While pressing the tofu, heat the oil in a skillet. Add the onion and saute over high heat for 1 minute to brown a bit. Add the jalapeno, cumin, mexican oregano, and chipotle powder. Cook for another 2 minutes. If it gets a bit dry, add a bit of water and scrape the flavor off the bottom of the pan.

    Crumble the tofu into the mixture, sprinkle with the turmeric. Cook, stirring frequently, until firmed up and a bit drier. Season with salt. Stir in cilantro and cheese. Mix well.

    For tortilla strips: Preheat oven to 350F. When hot, spray a cookie sheet with cooking spray. Place tortilla strips on sheet and spray the tops of them. Then sprinkle salt, pepper and chili powder. Bake for 8 minutes and then toss them. Bake for another few minutes until brown and crispy. Remove from oven. Let cool a bit.

    To serve: Place some of the tofu mixture on the plate. Top with tortilla strips, cilantro, sour cream and salsa, if you wish.

    From: RisaG. FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: 04-14-01

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