A super flexible recipe, change it up as you see fit (the winter squash in this is great, though!) I find the longer and better you drain your tofu, the better the texture. Canned tomatoes and frozen corn from the summer are great for this, but if you don't have any, a 14 ounce can works, too. If for whatever reason the tomatoes & salsa aren't providing enough liquid for the simmer, you can add a splash of water, cooking wine or stock, but just a splash as the veggies will release water during cooking. This makes great leftovers, too!
Ingredients
1 package tofu, drained well and cubed into ½ inch pieces
1 tablespoon olive oil
Cooking spray
3-ish cups winter squash, cut into 1 inch cubes
1 pint jar of diced tomatoes, including liquid
1 medium onion, diced
2 cups of cooked black beans, rinsed and drained
2 cups of corn kernels
1 medium bell pepper, diced
1½ tablespoons chili powder
1 teaspoon cumin
½ cup salsa (mild medium or hot to taste)
optional extras
corn tortillas
shredded cheddar cheese
sour cream
extra salsa
Instructions
Preheat oven to 400 degrees. Add cubes of squash to a sprayed and rimmed cookie sheet. Roast until tender, about 20 minutes, with some shaking and turning along the way to ensure no burning.
In a large pot, heat 1 tsp of the olive oil over medium heat. Add onion and cook until tender. Remove from the pot and set aside.
Add more oil to the pot and heat. Add your tofu to the pot and stir until starting to brown. Add in the chili powder and cumin and continue to stir for about 1 minute. Once things settle add in the tomatoes and stir up to loosen any sticky bits of tofu and such from the bottom of the pan.
Add in the remaining ingredients (hopefully your squash is ready to also add at this point, but add whenever it's ready and you should be good) and simmer for about 20 minutes, stirring occasionally.
Serve on corn tortillas with sour cream, cheese, and extra salsa as desired.
Recipe by CSA|365 at https://www.csa365.org/2015/11/tofu-squash-taco-scramble-and-popcorn/