Soft Tacos With Scrambled Tofu and Tomatoes

Soft tofu makes a wonderful stand-in for scrambled eggs. Serve these savory tacos for a great Mexican and vegan breakfast.

1 14-ounce can tomatoes, drained
2 large garlic cloves, coarsely chopped
1 serrano or jalapeño chile, seeded if desired and chopped (more if you like things really hot)
1 tablespoon canola oil
1 small or 1/2 medium onion, chopped
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
1 12-ounce box medium or firm silken tofu, drained
Soy sauce to taste
¼ cup chopped cilantro
8 corn tortillas
Salsa

Nutritional Information
- Nutritional analysis per serving (4 servings)
  225 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 11 grams protein; 149 milligrams sodium

Serves four

Combine the tomatoes, garlic and chile in a blender, and blend until smooth.
Heat the oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Increase the heat to medium-high, and add the cumin. Stir together, and when the pan is quite hot, pour in the blended tomato mixture. It should sizzle. Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan. Add salt to taste.
Add the tofu to the pan, and mash it into the sauce using the back of your spoon. Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu. Stir in the cilantro. Taste and adjust seasonings.
Heat the tortillas and place two on each plate. Top with the tofu mixture and serve, passing salsa on the side.

Advance preparation: Unlike scrambled eggs, scrambled tofu keeps well for a couple of days. You can reheat it — I even like to eat this dish cold for a quick lunch.

25 minutes