Recipe: Southwestern Tofu Scramble

SOUTHWESTERN TOFU SCRAMBLE
Source: Nava Atlas, In a Vegetarian Kitchen

1 tablespoon light olive oil
1 medium onion, finely chopped
1 pound firm tofu, well drained and blotted, then cut into 1/2-inch dice
6 corn tortillas, torn or cut into approximately 1-inch pieces
1 (16-ounce) can diced tomatoes, lightly drained
1 (4-ounce) can chopped mild green chilies
1 teaspoon ground cumin
Salt to taste
3/4 cup grated Monterey Jack or cheddar cheese, or Jack- or cheddar-style nondairy cheese, optional

Heat the oil in an extra-wide skillet. Saut the onion over medium heat until lightly golden.

Add the tortillas, tomatoes, chilies, and cumin. Stir together gently. Cover and cook over medium heat for 10 minutes.

If using cheese, sprinkle it over the top, then cook, covered for another 2 to 3 minutes, or until it has melted. Remove from the heat and serve.