Instructions: Drain tofu, and mash with a potato masher. Microwave on high for 2 1/2 minutes. Place in a fine mesh strainer.

Heat the olive oil and red pepper flakes. Add the onions, garlic, and bell pepper. Saute for about 3 minutes, or until crisp tender. Add the drained tofu, and continue to cook for 5 minutes, stirring frequently. Stir in remaining ingredients. Reduce heat, and simmer 5 more minutes or until ready to serve.

Serve with warm whole wheat tortillas and extra salsa.

NOTES : "Serve this tequila-laced entree with black beans and rice for a quick and easy Mexican fiesta."

We had this for Sunday brunch, and it was incredible! I was a little skeptical of the tequila, but it added a wonderful richness to the dish. I wrapped the filling in WW tortillas, creating burritos. We topped them with extra salsa and nonfat yogurt, and had black beans and rice/quinoa mixture on the side. Next time Ill melt some Soya Kaas nonfat jalapeno cheese on top of the burritos.

Ive made other tofu scrambles, but my husband and I agree this was by far the best! Not only the flavor, but also the texture.

For all tofu scrambles, I highly recommend you follow the technique of heating the tofu in the microwave and then straining.

It really pulled out a lot of extra moisture, and gave the tofu some texture.

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