This was completely experimental, but I think it turned out really well! … If you like tofu, that is.

1 package extra firm tofu, cubed (any size cubes you like)
chili powder
adobo seasoning
3-4 cloves garlic, minced
1/2 red onion, chopped
1 package frozen broccoli, cooked according to directions
several handfuls white mushrooms, sliced
cayenne pepper
ground mustard
dried chives
hot sauce of your choice (I like goya salsita… it’s green and tasty)
extra virgin olive oil

-cube tofu and toss with liberal amounts of chili powder, salt, and pepper. really toss them around in the bowl, you want every cube to be nicely coated with powder. set aside while chopping mushrooms, garlic, and onions.
– in a large skillet (i actually used my nonstick wok) drizzle a few tbsp olive oil and heat on medium high
– when oil is hot, add onions and garlic and saute for a few minutes
– when onions are soft, add drained broccoli and mushrooms, cook for another minute or two.
– stir in tofu, and toss about like mad until the whole thing is well mixed (but gently… don’t break the tofu.)
– sprinkle generously with adobo, stir again.
– add a few (or more) dashes of cayenne, one good shake of ground mustard, about half a palmful of dried chives, and a few (or more) dashes of hot sauce according to taste, mix well.

When tofu is hot all the way through and tender, turn off heat and serve.

I served it last night alongside some herbed couscous (which is Darren’s new favorite grain, apparently) and fresh chopped avocado (sprinked with just a smidge of salt). It was AWESOME! =)