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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.
14-ounce container extra-firm OR firm tofu, drained and patted dry
tablespoons extra-virgin olive oil, divided, plus more to serve