Spanish Tofu Scramble with Pico de Gallo

If you want to make this a meat dish, add cooked sausage for great flavor.  The soft or silken tofu adds a texture very like scrambled eggs. 

Serves 4

8 - 6" flour tortillas

1 T Canola or olive oil

1 Cup chopped onions

2 T chopped garlic

2 Cups chopped mushrooms

1 Cups chopped bell pepper

1 T minced jalapeño

1 tsp ground cumin

1 tsp salt or to taste

1 T Simply Lu's some like it hot (optional)

14 ounce pkg soft tofu (pressed to extract excess moisture)                  

cilantro

Pico de Gallo - recipe follows

Pico de Gallo

2 tomatoes diced

1 avocado diced

1/2 cup diced onion

1 T minced jalapeño

2 T minced garlic

2 T lime juice

1 T cumin

1 tsp salt or to taste. 

Make the Pico de Gallo and prepare enough onion and garlic for the main dish at the same time.  Chop the vegetables and put in a medium bowl, add the lime juice, cumin and season with salt to taste, set aside.  Heat oven to 300 and wrap the tortilla's in foil and warm in oven while preparing the dish.  Heat a large skillet or wok to medium high heat add the oil and then saute the onions until tender and not browned, for about 5 minutes.  Add the garlic, mushroom, peppers, seasonings and saute for another 3 minutes or until cooked and softened.  

Crumble the soft tofu into the vegetables and stir gently until well mixed.  Cook for about 4 to 5 minutes until any moisture evaporates, turn over gently and then turn off heat. 

Remove tortilla's from the oven and serve warm with filling of tofu scramble, Pico de Gallo and garnish with cilantro and lime wedges.  You can roll and fill the tortillas with the tofu mixture only and place in an oven proof dish, cover and hold until ready to serve. Serve the Pico de Gallo on the side.