1 package firm tofu
1 Tablespoon chili powder
1 Tablespoon paprika
1 teaspoon cayenne pepper
½ teaspoon cumin
2 teaspoon brown sugar
1 Tablespoon chili sauce
2 Tablespoon soy sauce
1 Tablespoon apple cider vinegar
2 Tablespoons neutral oil
Drain the tofu well, and using your hands, crumble the tofu into a bowl.
Add the chili powder, paprika, cayenne, brown sugar, and cumin, and stir well to completely coat the tofu.
Add the soy sauce, vinegar, and chili sauce, and stir again.
In a large skillet on medium high heat, add the oil and then place the tofu mixture into the pan and let sit in one layer to cook. Let the mixture brown on one side, the turn with a spatula or a spoon and continue the process, About 3-4 minutes on each side.
Place in a dish when done. This can be used in eggs, burritos, tacos.
Store leftovers in the refrigerator for up to 5 days. Or freeze if you prefer.