From Southern Living
1 pound Oryana tofu, drained and cut into 1/2-inch-thick sticks
1 teaspoon ground cumin
1 teaspoon chili powder
3 tablespoons canola oil, divided
1/2 medium sweet onion, thinly sliced
1 red bell pepper, cut into thin strips
1/2 cup chunky salsa
2 teaspoons cider vinegar
1 teaspoon salt
8 6-inch whole wheat tortillas, warmed
Optional toppings: avocado, diced tomato, lettuce, shredded cheese
Sprinkle tofu with cumin and chili powder; gently toss to coat evenly. Cook half of tofu in 1 tablespoon hot oil in a large cast iron skillet over medium heat, browning each side. Remove tofu, and keep warm. Repeat procedure with 1 tablespoon oil and remaining tofu. Sauté sliced onion and pepper in remaining oil in skillet over medium-high heat 5 minutes or until tender. Stir in salsa, vinegar, and salt; cook 2 minutes. Pour mixture over tofu. Serve with warm tortillas and your favorite toppings.
One pound chopped, cooked chicken may be substituted for tofu.
Oryana makes high-quality, fresh tofu and is available in the deli case next to the cheeses.
Keep tofu covered with water and refrigerated. Tofu will get slimy unless covered with water. We recommend rinsing it daily in fresh water.