So when you find just the right way to cook tofu, it rewards you big time. The key in this recipe is crumbling the tofu. Compared to cubing the tofu, crumbling increases the surface area and makes the tofu seasoned just so much better. I make many variations of this, some spicier, almost like a curry. This specific one goes so well in tacos!, sandwiches, as a breakfast scramble, or together with rice. I basically make a large bowl of it and keep in the fridge for a quick and delicious meal. Here is the recipe:
- 8 oz 227g extra firm tofu
- 1 medium red onion finely chopped
- 1 jalapeno pepper finely chopped
- 2 garlic cloves minced
- 2 medium tomatoes
- 1/4 cup tomato paste
- 2 tablespoon olive oil
- 1/4 cup chopped parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper
- Salt as needed
Crumble the tofu in a large bowl and combine with the rest of the ingredients. Mix well.
It is make-ahead recipe so you can just store this mix in the fridge, it will keep for up to 4 days.
When you are ready to eat, just dump in a pan and cook to your liking.