1 to 2 fresh poblano chile peppers, seeded and chopped*
1⁄2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 teaspoon chili powder
1⁄2 teaspoon ground cumin
1⁄2 teaspoon dried oregano, crushed
1⁄4 teaspoon salt
1 cup seeded and chopped roma tomatoes (3 medium)
1 tablespoon lime juice
Fresh cilantro sprigs (optional)
1 Drain tofu. Cut tofu in half horizontally; pat dry with paper towels. Crumble tofu into a medium bowl; set aside.
2 In a large nonstick skillet heat oil over medium-high heat. Add chopped chile pepper(s), onion, and garlic; cook and stir for 4 minutes. Add chili powder, cumin, oregano, and salt; cook and stir for 30 seconds more.
3 Add crumbled tofu to chile pepper mixture; reduce heat. Cook for 5 minutes, gently stirring occasionally. Before serving, gently stir in tomatoes and lime juice. If desired, garnish with cilantro.
PER SERVING: 182 cal., 10 g total fat (1 g sat. fat), 0 mg chol., 158 mg sodium, 11 g carb., 3 g fiber, 13 g pro.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.