Southwestern Tofu Scramble

From Vegetarian Times – “Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.”

ingredient list


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Serves 6

  • 1 medium red bell pepper, diced (about 1 cup)
  • 1 small carrot, diced (about 1/2 cup)
  • 4 green onions, chopped (about 1/2 cup)
  • 1 clove garlic, minced (about 1 tsp.)
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground turmeric
  • 1 14-oz. pkg. medium tofu, drained and crumbled
  • 1/2 tsp. hot sauce
  • 2 Tbs. chopped cilantro
  • salsa, for garnish


  1. Heat large nonstick skillet over medium heat and coat with cooking spray. Add bell pepper and carrot, and cook 7 minutes, or until just tender. Stir in green onions, garlic, cumin and turmeric, and cook 1 minute more. Add tofu and hot sauce, and cook 5 minutes, or until heated through and all liquid has cooked off. Stir in cilantro, and serve with salsa.

Nutritional Information


Calories 113
Protein 11g
Total Fat 6g
Saturated Fat 1g
Carbs 6g
Choelsterol 0mg
Sodium 32mg
Fiber 3g

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Filed under Breakfast, Main Course

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