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

Directions

  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

Per SERVING:

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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