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Tofu and Sweet Pepper Scramble with Smoked Paprika
This easy, speedy tofu scramble takes on a Spanish accent thanks to red bell pepper, smoked paprika, cumin and garlic. To prevent the dish from becoming watery, we pat the tofu dry before and after crumbling it in order to wick away some of the moisture. Then the crumbles get a quick toss with olive oil and spices to boost their otherwise mild flavor. The bell pepper and onion are cooked low and slow until they’re silky and softened before the tofu is added to the skillet.
4 to 6
Servings
35 minutes
Ingredients
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1
14-ounce container extra-firm OR firm tofu, drained and patted dry
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4
tablespoons extra-virgin olive oil, divided, plus more to serve
Directions
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01Line a large plate with a double layer of paper towels. Using your hands or a fork, crumble the tofu into small pieces. Cover with another double layer of paper towels and gently press to remove excess moisture, then transfer to a medium bowl. Add 1 tablespoon oil, ½ teaspoon paprika, ½ teaspoon cumin and ¾ teaspoon each salt and pepper; toss, then set aside.
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