Tofu Scramble Stuffed Poblano Chiles, Cheese, and Chili Tomato Sauce
24 November 2018
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| Tofu Scramble Stuffed Poblano Chiles, Cheese, and Chili Tomato Sauce |
Tofu Scramble Stuffed Poblano Chiles, Cheese, and Chili Tomatoes Sauce very delicious
INGREDIENTS :
- 1/4 cup diced red onion
- 1/2 cup finely chopped spanish onion
- 1/2 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 cup low-fat organic shredded cheddar cheese
- 1 pound firm tofu, drained and pressed dry with paper towels
- 1 teaspoon paprika unrefined sea salt to taste
- 1 poblano chile pepper, seeded and diced
- 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
- 2 teaspoons grass fed organic butter
- 3 cloves garlic, minced
- 14 ounce can petite diced tomatoes, drained
INSTRUCTIONS :
- Crumble tofu and pat dry again with paper towels
- Place tofu in a medium size bowl
- Add 1 teaspoon oilm paprika and salt to taste, and then set tofu aside
- Geat the remaining 2 tablespoons oil in a large skillet over medium heat
- Add oregano, onion, garlic and chili powder to the skillet ,Cook untill onion soft
- Add the tomatoes, cover and simmer about 5-6 minutes
- Remove tomatoes sauce the heat and set aside to cool
- Sauce with salt to taste process until smooth and creamy, Set sauce aside
- Wipe the skillet clean with a paper towel
- Heat the butter in the same skillet to medium-high
- Add the poblano chiles and red onion until onion is soft, stir in the crumbled
- Tofu until heated through, season with salt to taste, Remove skillet frim heat
- Immediately sprinkle cilantro and cheese on top of the hot tofu
- Cover skillet with a lid
- Allow cheese to melt
- To serve, spoon tofu into serving plates and top with the chili tomato sauce
Good Luck!! And Happiness to Cooking
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