Ingredients:
1 tablespoon canola oil
1 medium onions, chopped
2 cloves garlic, finely chopped
1 medium green bell peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup fresh cilantro leaves, chopped
1 medium tomatoes, seeded and chopped
1 (12 ounce) packages refrigerated or frozen tofu crumbles
1 1/2 cups prepared salsa
1 dash Tabasco sauce, to taste (optional)
salt & freshly ground black pepper, to taste
Directions:
In large, non-stick skillet, heat oil until hot.
Saute onion, garlic and green pepper until onion is translucent, about 4 minutes.
Add cumin and oregano and mix until fragrant.
Add cilantro, tomato, crumbles and salsa.
Bring to a boil, reduce heat and simmer 3 minutes.
Season to taste with tabasco sauce, salt and pepper.
Serve in taco shells, over cooked brown rice, or use to make nachos.
Can store refrigerated up to 4 days.
Servings: 4
Time preparation: 15 min.
Time total: 22 min.