|Olive oil/Vegetable oil||1 Tablespoon|
|Sweet red pepper||1 Medium, cored, seeded and diced|
|Sweet green pepper||1 Small, cored, seeded and diced|
|Firm tofu||1 Pound, cut into 1 -inch cubes|
|Mild salsa||2 Cup (32 tbs)|
|Canned chopped green chilies||4 Ounce (1 Can)|
|Dried oregano||3⁄4 Teaspoon, crumbled|
|Ground coriander||3⁄4 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Frozen corn kernels||1 Cup (16 tbs)|
|Minced fresh cilantro/3 tablespoons minced parsley mixed with 1 teaspoon dried cilantro||3 Tablespoon (Coriander)|
|Corn tortillas||4 (7 Inches In Diameter)|
1 In a 12-inch nonstickskillet.heattheoilovermoderate-ly high heat.
Add the red and green peppers and saute, stirring frequently, for 2 to 3 minutes or until the peppers are slightly softened.
Add the tofu, tossing to coat.
Stir in the salsa, green chilies, oregano, coriander, cumin, and corn and cook, stirring occasionally, for 3 minutes or until the mixture is heated through.
Stir in the cilantro.
2 Heat a 10-inch nonstick skillet over moderate heat and toast the tortillas, one at a time, for 2 to 3 minutes on each side or until hot.
Place the tortillas on 4 individual plates and spoon the tofu mixture on top.