These are fluffier than eggs and taste just as good, if not better!
White or yellow corn tortillas, warmed on the stove with no oil
1 1/2 tablespoons olive oil
1 bell pepper, thinly sliced
1 yellow onion, coarsely chopped
1 serrano orÂ jalapeÃ±o, finely diced
1 lb firm or extra firm tofu, drained, patted dried and sliced for crumbling
1 cup red salsa of choice (I preferÂ La CosteÃ±a HomestyleÂ orÂ Herdez Salsa CaseraÂ brands)
1-2 medium tomatoes, diced (depending upon the chunk-level of the salsa used)
2 tablespoons nutritional yeast
1 teaspoon ground cumin
1/4 teaspoon turmeric
3/4 cup cilantro leaves, chopped
Heat oil in large skillet over medium heat. Add onion and sautÃ© for 5 minutes before adding in the bell pepper. Cook onion and bell peppers for another 5 minutes. Add in the tofu, crumbling it with your hands. Stir.
Stir in salsa, jalapeÃ±o and tomatoes. Top with nutritional yeast, cumin, and turmeric. Mix well and continue to cook 5 to 8 more minutes. Stir in cilantro, then season with salt and pepper, to taste.
Serve with tortillas, black beans, avocado slices and hot sauce.