This is a flavorful meal that you can whip up in a jiff and easily customize to your preferences. Whether you prefer a different vegan protein, like seitan or beans, or milder/hotter seasonings, feel free to adapt.
4 teaspoons extra virgin olive oil, divided 1 lb. super firm tofu, cut into cubes or batons 1 tablespoon tamari 1 tablespoon chili powder 1 tablespoon dill weed 2 teaspoons ground cumin 1 teaspoon oregano 1 - 2 tablespoons garlic, minced 2 bell peppers, seeded and sliced into strips 1 yellow onion, sliced in half-moons 10-ounces mushrooms, sliced (optional) ½ cup tomato sauce Salt and pepper to taste
Optional additions: Prepared rice or other grains; tortillas; guacamole; cilantro; lime wedges; dairy-free sour cream; salsa; hot sauce.
Add two teaspoons of oil to a large sauté pan over medium heat and coat the bottom of the pan with oil. (A brush works great for this.) Add the tofu and sauté, stirring frequently, for eight minutes. Add the tamari and spices; cook for another two minutes. Add an additional teaspoon of oil and the garlic, bell peppers and onions. Sauté with the tofu, stirring carefully, for six minutes or until the peppers are a little softened. Add the mushrooms and cook for six minutes; add the tomato sauce and sauté together for three more minutes. Add salt and pepper to taste.
Serve warm with flour tortillas and the optional additions above.