New Year'S Resolution Tofu Scramble Tacos

• 1 cake extra-firm tofu
• 1 small head green cabbage
• Juice from a lime
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 1 handful chopped cilantro
• 3 garlic cloves, chopped
• 1 small onion, chopped
• 1 bell pepper, chopped
• 6 eggs, beaten
• 1 can chipotle in adobo, pureed
• 6 corn tortillas

1. Place tofu in between two towels and place under a heavy pan to squeeze out as much moisture as possible.
2. Meanwhile, finely shred cabbage (a mandoline works well). Season with lime juice, olive oil, salt and pepper to taste. Toss with cilantro.
3. Heat a couple tablespoons of olive oil in a pan over medium-high heat. A nonstick pan works well, but a well-seasoned cast iron pan does too. Add garlic and onion. Cook until aromatic and starting to soften.
4. Add bell pepper and continue to cook until pepper just starts to soften. Crumble in tofu and continue cooking until tofu begins to lightly brown.
5. Add eggs, stirring into tofu mixture until cooked. Add chipotle puree, one tablespoon at a time to taste (careful, it's spicy!).
6. Assemble tacos table-side: Place a heap of eggy tofu in a warm tortilla and top with citrusy, crunchy slaw.

cake, green cabbage, extravirgin olive oil, salt, handful, garlic, onion, bell pepper, eggs, purueed, corn tortillas

Taken from food52.com/recipes/39844-new-year-s-resolution-tofu-scramble-tacos (may not work)