Southwest-ish Breakfast Scramble
- 1 lb extra-firm tofu
- 1 Tbsp canola oil
- 14 ounce bag frozen bell pepper strips
- 1 yellow onion, peeled and chopped
- 1 Tbsp roasted garlic (jarred)
- 2 or so chipotle peppers in Adobo sauce
- ¼ tsp ground turmeric
- Salt to taste
Drain the tofu in a large small-mesh strainer, gently crumble with fingers while gently pressing down to remove more of the liquid, set aside to drain more.
Heat the oil in a large skillet over medium-high, add in the peppers and onion, cook until crisp tender and golden. Add in the garlic, cook for a minute and then add the chipotle peppers and mix in.
Add the tofu and turmeric and mix well, then sauté for a couple of minutes, till hot and the tofu is dried out (think like scrambled eggs). Add adobo sauce (from the canned peppers) to taste, mixing in well. Season to taste with salt.
For easy handling wear disposable gloves when handling the chipotle peppers, you won’t get stained fingers and as well won’t get any fiery pepper on your hands! If you want less heat scrape the seeds gently out of the peppers and discard.