16 oz. tub tofu
3 tbsp. cornmeal
2½ tbsp. olive oil
1 medium onion, quartered and thinly sliced
1 medium green pepper, cut into short, narrow strips
1 small fresh chile pepper, seeds removed, minced (optional)
1 16 oz. jar prepared salsa
1 cup salt-free canned crushed tomatores
8 corn tortillas
1 ½ cups grated vegan cheddar cheese (optional)
Cut the tofu into 6 slabs crosswise. Blot well between paper towels, then cut into small dice.
Combine the tofu and cornmeal in a plastic food storage bag. Shake gently until the tofu is evenly coated.
Heat 1½ tbsp. of the oil in a wide non-stick skillet. Add the tofu and sauté over medium-high heat, stirring frequently, until golden on most sides, 8 - 10 minutes. Sprinkle lightly with salt. Transfer to a container and cover to keep warm.
Heat the remaining tablespoon of oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and chile, if using, and continue to sauté until the onion and peppers are lightly browned.
Stir the salsa and tomatoes into the skillet and cook just until heated through, a minute or two longer.
To assemble, place 2 tortillas on each serving plate. Divide the salsa and onion mixture among the tortillas, then sprinkle evenly with the tofu. Sprinkle cheese over the tops, if desired, and serve at once.