Indian-Spiced Scrambled Tofu

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. Two 14-ounce packages firm tofu, drained and patted dry
2. 1/4 cup canola oil
3. 1 teaspoon cumin seeds
4. 1 teaspoon mustard seeds
5. 2 jalapeños, seeded and minced
6. 1 large red onion, coarsely chopped
7. Kosher salt
8. 1 green bell pepper, finely chopped
9. 2 medium tomatoes, halved and coarsely chopped
10. 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. Add the cumin and mustard seeds and cook over moderate heat, stirring, until the cumin darkens slightly and is fragrant, about 1 minute. Add the jalapeños and cook for 30 seconds. Add the onion, season with salt and cook, stirring, until beginning to brown, 6 to 7 minutes.
3. Add the bell pepper and cook until softened, about 2 minutes. Add the tofu, stir once and cook until the liquid is evaporated, about 4 minutes. Fold in the tomatoes and cilantro, season with salt and serve hot.