Southwestern Tofu Scramble

Southwestern Tofu Scramble
Photo by Kate Kosaya


serving size 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

  • 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.


Tag @blackrabbitbabe on Instagram and hashtag it  #blackrabbitbabe

Credit: Vegitarian Times

Leave a comment

  1. May 4, 2020 / 12:31 am

    Muchas gracias. ?Como puedo iniciar sesion?

Leave a Reply

Your email address will not be published. Required fields are marked *