Follow these steps for perfect results
red bell pepper
diced
carrot
diced
green onions
chopped
garlic
minced
ground cumin
ground turmeric
medium tofu
drained and crumbled
hot sauce
cilantro
chopped
salsa
for garnish
Heat a large nonstick skillet over medium heat and coat with cooking spray.
Add the diced red bell pepper and carrot to the skillet.
Cook for 7 minutes, or until the vegetables are just tender.
Stir in the chopped green onions, minced garlic, ground cumin, and ground turmeric.
Cook for 1 minute more, allowing the spices to become fragrant.
Add the crumbled tofu and hot sauce to the skillet.
Cook for 5 minutes, or until the tofu is heated through and any excess liquid has cooked off.
Stir in the chopped cilantro.
Serve the tofu scramble immediately, garnished with salsa.
Expert advice for the best results
Add a squeeze of lime juice for extra tang.
For a creamier scramble, add a splash of plant-based milk.
Adjust the amount of hot sauce to your spice preference.
Everything you need to know before you start
5 minutes
Can be prepped ahead of time by dicing vegetables.
Serve in a bowl or on a plate, garnished with salsa and fresh cilantro.
Serve with toast or tortillas
Serve with avocado slices
Serve with a side of fruit
Provides a refreshing contrast to the savory scramble.
Discover the story behind this recipe
Inspired by traditional Southwestern cuisine, adapted for a vegetarian diet.
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