1-2 tsp olive oil
1-2 onions - sliced (on the thin side)
1-3 bell peppers, any color, sliced into thin strips (I used pepper strips I froze in September)
slices of baked tofu or Morningstar Farms Meal Starters Chic'n strips (I used 1 bag)
You can vary the amounts of onion, pepper and protein strips to your taste
Spices: cumin, corriander, garlic powder (1 tsp each or to taste), a little chili powder for color, salt and pepper
heat the olive oil in a heavy skillet, add the onions and cook for 2-3 minutes, then add bell peppers and cook until pepper ad onion strips are beginning to brown and are soft but not mushy.
Add spices and "chicken" or tofu strips, stir and cook until heated through. Add salt and pepper to taste and 1/2 - 1 cup water - enough to kind of de-glaze the pan and make things a little saucy.
Serve with warm flour tortillas, sour cream or plain yogurt (I used plain non-fat Greek yogurt), and salsa (tonight's salsa was Paul Newman's Pinaepple Salsa)
Side Dish: Salad of Romaine, navel oranges and pecans with balsamic vinaigrette.