3 green onions
1 tbsp cold pressed olive oil
1 4 oz. can diced green chilis
1 lb. firm tofu (texture is best after it has been frozen and thawed)
1 tbsp Bragg’s Liquid Aminos
1/4 tsp. cayenne pepper
2 oz. soy cheddar cheese

In large skillet, saute green onions in olive oil (and/or water) until transparent. Add green chili. Crumble tofu into onion/chili mixture. Add Bragg’s Liquid Aminos to taste. Add soy cheese. Add cayenne pepper to taste. Cover with lid and let simmer for 10 minutes, stirring regularly. You may need to add more water either for cooking or to maintain the consistency you prefer. Makes 5 half cup servings.