1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.
Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
From the PPK / Isa Chandra
- 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons divided southwest seasoning mix (see below)
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1 teaspoon garlic, minced
- 2 tablespoons olive oil
- 2 poblano peppers, cut into strips
- 1 onion, sliced
- Fresh cilantro
Southwest Seasoning Mix
- 1 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Pre-heat oven to 400 degrees and prepare a large baking sheet with parchment paper.
- Make southwest seasoning mix.
- Cut chicken into strips against the grain.
- Put chicken, soy sauce, lime juice, garlic and 1 tbsp of the southwest seasoning mix in a large bag or airtight container. Set aside in refrigerator until ready to use.
- Prepare the peppers and onions and place in a large bowl. Add olive oil and the other half of the southwest seasoning mix and stir until all pieces are coated.
- Spread veggies evenly on the baking sheet. Bake for 10 minutes.
- Remove baking sheet from over and add the chicken making a row spaced evenly apart. Cook for another 10 minutes.
- Remove baking sheet from oven and turn oven to broil. Once heated, place the baking sheet back in the oven for another 3-5 minutes. This will help the veggies crisp up.
- Remove baking sheet from oven. Add fresh cilantro and lime juice as desired. Serve with warm tortillas and your favorite toppings.
Adapted from Baking with Josh and Ange.