Indian-Spiced Scrambled Tofu

• Two 14-ounce packages firm tofu, drained and patted dry
• 1/4 cup canola oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 2 jalapenos, seeded and minced
• 1 large red onion, coarsely chopped
• Kosher salt
• 1 green bell pepper, finely chopped
• 2 medium tomatoes, halved and coarsely chopped
• 1 cup chopped cilantro

1. In a medium bowl, mash the tofu with a fork until it is in smallish clumps.
2. Heat the oil in a very large skillet.
3. Add the cumin and mustard seeds and cook over moderate heat, stirring, until the cumin darkens slightly and is fragrant, about 1 minute.
4. Add the jalapenos and cook for 30 seconds.
5. Add the onion, season with salt and cook, stirring, until beginning to brown, 6 to 7 minutes.
6. Add the bell pepper and cook until softened, about 2 minutes.
7. Add the tofu, stir once and cook until the liquid is evaporated, about 4 minutes.
8. Fold in the tomatoes and cilantro, season with salt and serve hot.

firm tofu, canola oil, cumin seeds, mustard seeds, jalapenos, red onion, kosher salt, green bell pepper, tomatoes, cilantro

Taken from www.foodandwine.com/recipes/indian-spiced-scrambled-tofu (may not work)