Southwestern Tofu and Tortilla Scramble

• 1 tsp. ground cumin
• 3/4 tsp. salt
• 3/4 cup shredded reduced-fat cheddar cheese or cheddar-style soy cheese (3 oz.; optional)
• 4.5-oz. can chopped mild green chilies, drained
• 1 lb. firm tofu
• 1 Tbs. olive oil
• 1 medium onion, finely chopped
• 6 corn tortillas, torn or cut into 1-inch pieces
• 14.5-oz. can diced tomatoes, drained and liquid reserved

1. Drain tofu and blot well with paper towels.
2. Cut into 1/2-inch dice and set aside.
3. In wide skillet, heat oil over medium heat.
4. Add onion and cook, stirring often, until lightly golden, about 9 minutes.
5. Gently stir in tofu, tortillas, tomatoes, chilies, cumin and salt.
6. Add enough re-served tomato liquid to moisten and blend gently but thoroughly.
7. Cover and cook 10 minutes.
8. If using cheese, sprinkle evenly over tofu mixture, then cover and cook until melted, about 2 minutes.
9. Serve hot.

ground cumin, salt, cheddar cheese, green chilies, firm tofu, olive oil, onion, corn tortillas, tomatoes

Taken from www.vegetariantimes.com/recipe/southwestern-tofu-and-tortilla-scramble/ (may not work)