Southwestern Tofu Scramble
from: Vegetarian Times
Serves 6
Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling, just add a little Vegenaise after it is cold or make the whole recipe, chill it add the desired amount of Vegenaise and you have another recipe: Southernwestern Eggless Salad Sandwiches!
Ingredient List:
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:
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.
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Topic: Southwestern Tofu Scramble (Read 4384 times)
