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COMIDA CASERA Day 1 - Vegan Rajas con Queso, this is perfect for breakfast with a side of refried beans and warm corn tortillas. Tofu takes the place of cheese in this satisfying breakfast!

Ingredients:

Salsa:
1/4 large white onion (65g)
4 Roma tomates, cored (390g)
2 to 3 jalapeños, stems cut off
2 garlic cloves (6g)
1 teaspoon salt
1/8 teaspoon black pepper

Rajas:
2 teaspoons avocado oil, divided
1 block tofu 14 oz (397g), cut into 1 inch squares
3/4 large white onion, thinly sliced (195g)
3 poblano peppers, roasted, peeled (370g)
3/4 cup water or vegetable broth(177ml)
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. To make the salsa, heat a comal or cast iron skillet to medium-high heat. Place the peppers, tomatoes, onion, and garlic right on the hot skillet.  Let the vegetables char until they become soft and have black spots all over, flipping them frequently, about 6 to 7 minutes. The garlic will be done about two minutes in, remove it and peel it. 
2. Transfer the vegetables to the blender, and add the salt and pepper. Blend until you have the consistency of a chunky salsa.
3. To cook the tofu, heat 1 teaspoon of oil in a large skillet over medium heat. Add the tofu and cook until golden brown and crispy, about 6 minutes on each side. Transfer to a plate.
4. Using the same skillet, heat the remaining teaspoon of oil and add the onion, cook until tender, 5 minutes. Add roasted and sliced poblano peppers and pour in the salsa.
5. Simmer for five minutes, then add the water, salt, pepper, and tofu. Simmer for 15 minutes.
6. Serve on warm tortillas with avocado slices.

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