Southwestern Tofu Scramble Recipe

INGREDIENTS

• 1 14-oz. pkg. medium tofu, drained and pressed
• 2 Tbsp. Olive oil
• 1 medium red bell pepper, diced (about 1 cup)
• 1 small onion, diced
• 1 small tomato, diced (optional)
• ¼ cup corn kernels
• ¼ cup black bean, rinsed (optional)
• 1 clove garlic, minced (about 1 tsp.)
• 1 tsp Hawaiian black salt or pink Himalayan Salt
• 1/2 tsp. ground chili powder
• 1/4 tsp. ground turmeric
• ½  tsp. cumin (optional)
• 1/2 tsp. hot sauce
• 2 Tbsp. chopped cilantro or parsley
• 2 Tbsp. nutritional yeast (optional)

INSTRUCTIONS

1. Open package of tofu and pat tofu dry and press in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for about 10 minutes.
2. Add the olive oil to a frying pan over medium high heat, and sauté the garlic, onions and peppers until the onions are starting to brown around the edges.
3. Add salt.
4. Roughly crumble the pressed tofu into the frying pan with the vegetables.
5. Sauté until the tofu is just starting to brown. Add the chili powder, salt and turmeric and stir to coat evenly.
6. Add corn, black beans and tomatoes and continue frying until the tomatoes have broken down and the mixture is no longer watery.

Draining tofu: Place slices of tofu between a few paper towels or clean cloth. Press it between your hands or press tofu while lying on a hard surface, using the paper towels or clean cloth to absorb excess water.

Notes: You can change up the recipe by adding local seasonal vegetables like zucchini and carrots.

Leftovers make a great sandwich filling.

Add vegan cheese, salsa and guacamole for an extra treat.