|Scrambled Tofu with Tomatoes & Two Chiles|
Drain tofu. Wrap it in a paper towel and then in an old kitchen towel. Place a large weight on top and press it for a few minutes to get some of the moisture out.
While pressing the tofu, heat the oil in a skillet. Add the onion and saute over high heat for 1 minute to brown a bit. Add the jalapeno, cumin, mexican oregano, and chipotle powder. Cook for another 2 minutes. If it gets a bit dry, add a bit of water and scrape the flavor off the bottom of the pan.
Crumble the tofu into the mixture, sprinkle with the turmeric. Cook, stirring frequently, until firmed up and a bit drier. Season with salt. Stir in cilantro and cheese. Mix well.
For tortilla strips: Preheat oven to 350°F. When hot, spray a cookie sheet with cooking spray. Place tortilla strips on sheet and spray the tops of them. Then sprinkle salt, pepper and chili powder. Bake for 8 minutes and then toss them. Bake for another few minutes until brown and crispy. Remove from oven. Let cool a bit.
To serve: Place some of the tofu mixture on the plate. Top with tortilla strips, cilantro, sour cream and salsa, if you wish.
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