Serves 6 Vegan 30 minutes or fewer
Ground turmeric gives this egg-free scramble a golden hue. Leftovers (if any) make a great sandwich filling.
1 medium rod bell pepper, diced (about 1 cup) 1 small carrot, diced (about ½ cup) 4 green onions, chopped (about ½ cup) 1 clove garlic, minced (about 1 tsp.) ½ tsp. ground cumin ¼ tsp. ground turmeric 1 14-oz. pkg. medium tofu, drained and crumbled ½ tsp. hot sauce 2 Tbs. chopped cilantro salsa, for garnish
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 I 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.
PER SERVING: 113 CAL; 11G PROT; 6G TOTAL FAT (1G SAT. FAT); 6G CARB; 0MG CHOL; 32MG SOD; 3G FIBER; 2G SUGARS