Southwestern Tofu Scramble

I found this recipe awhile back in Vegetarian Times Magazine. I made it last week and really liked it. We make tofu scramble frequently. This recipe is different because it has that southwestern taste.

Scott likes his on two slices of toasted bread. I like mine as a side with grits and toast. If you aren't scared of tofu, give it a try.

Southwestern Tofu Scramble
(Ground turmeric gives this egg-free scramble a golden hue. 

Leftovers (if any) make a great sandwich filling)

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 of garlic, minced (about 1 tsp)
1/2 tsp ground cumin
1/4 tsp ground turmeric
1 14 oz pkg firm tofu, drained and crumbled
1/2 tsp hot sauce
2 Tbs. chopped cilantro
salsa, for garnish

Heat large nonstick skillet over medium heat and coat with some canola or olive oil. 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. Serve with salsa, optional.

Serves 6

Takes 30 minutes or fewer

Vegan