Southwestern Scrambled Tofu

Tofu is bland boredom on a plate. As a result, it needs a lot of pizazz added to make it into something interesting. This scramble delivers the goods—many layers of spice add depth of flavor and will make your house smell wonderful!

Southwestern Scrambled Tofu
Servings: 6 (each serving 209 calories, 7 net carbs)

1/2 tablespoon extra virgin olive oil
1 poblano pepper, cored and diced
1/2 medium red onion, diced
1 cup mushrooms, sliced
3 Roma tomatoes, quartered
1 12-ounce jar roasted red bell peppers, chopped
(Note: homemade roasted peppers have less sodium)
2 small zucchinis, diced
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon turmeric
1 teaspoon garlic powder
3/4 teaspoon sea salt
1 (16-ounce) block extra-firm tofu, drained and crumbled
Juice of 1 lime

1 avocado, sliced (quarter per person)
Cilantro chopped roughly
Chipotle hot sauce 

Add the Roma tomatoes to a food processor and pulse several times, leaving a bit of texture.

Sauté poblano pepper, red onion, and mushrooms in olive oil until a bit browned, about 5 minutes. Add the roasted red pepper, zucchini, mushrooms, spices, and sea salt, and continue to sauté until the spices become fragrant.

Add the Roma tomatoes and crumbled tofu. Simmer until the liquid reduces.

Stir in the lime juice and continue to simmer for just a minute more. Turn off the heat.

Taste and season with more sea salt if desired.

Top with slices of avocado, a bit of cilantro, and hot sauce. If carbs are okay for you, serve on top of warmed corn tortillas.

Leftovers can be refrigerated a container for up to three days.