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

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