My Favorite Tex-Mex Tofu Scramble - cooking recipe

Ingredients

2 tablespoons vegetable oil
14 ounces firm tofu, drained
1 cup chopped onion
2 cups diced bell peppers (mixed colors is nice)
1 jalapeno, minced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili powder (to taste)
1/2 lime
3 (10 inch) tortillas or 2 cups cooked rice
salsa (for serving)
chopped scallions (optional) or cilantro (optional)

Preparation

Heat oil in a large skillet over medium-high heat.
Sautee onion until translucent and beginning to soften, stirring frequently (about 5 minutes).
Add peppers, jalapeno, salt, and spices and cook another 2-3 minutes.
Crumble tofu into pan, and stir to combine. Squirt lime juice over tofu/veggie mixture and cook 4-5 minutes more, WITHOUT STIRRING.
Add salt and chili powder to taste and cook another 2-3 minutes.
Wrap in warmed tortillas or serve over rice, with salsa and cilantro to taste.