Nutrition per serving may change if servings are adjusted.
1 16- to 18-ounce package extra-firm water-packed tofu
1 tablespoon olive oil
1 to 2 poblano peppers, seeded and chopped ( ½ to 1 cup)
½ cup chopped onion
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano, crushed
¼ teaspoon salt
1 tablespoon lime juice
2 plum tomatoes, seeded and chopped (about 1 cup)
Fresh cilantro sprigs (optional)
Drain tofu; cut tofu in half and pat each half with paper towels until well dried. Crumble the tofu into a medium bowl. Set aside.
In a large nonstick skillet, heat oil over medium-high heat. Add poblano(s), onion and garlic; cook and stir for 4 minutes. Add chili powder, cumin, oregano and salt. Cook and stir for 30 seconds more.
Add crumbled tofu to pepper mixture. Reduce heat. Cook for 5 minutes, gently stirring occasionally. Just before serving, drizzle with lime juice and fold in tomatoes. If desired, garnish with cilantro.