Name: Spicy tofu and veggie scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 9 oz extra firm tofu, drained and crumbled; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 jalapeno, seeded and minced; 1 tsp extra virgin olive oil; 1/4 tsp ground turmeric; 1/2 tsp ground cumin; 1/4 tsp salt; 1/2 tsp black pepper; 2 corn tortillas; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

406 calories

Protein: 30g; 27% of calories
Carbs: 36g; 33% of calories
Fat: 19g; 40% of calories

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a nonstick skillet over medium heat. Add the onion, bell pepper, and jalapeno. Cook for 5 minutes until the vegetables are softened and the onions are translucent.
Add the crumbled tofu to the skillet. Stir in the turmeric, cumin, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until the tofu is heated through and takes on a yellow color from the turmeric. Done when heated through and fragrant.
Push the tofu to one side of the pan or use a separate dry skillet to warm the corn tortillas for 1 minute, flip, and cook for 1 minute more until pliable. Top the tofu scramble with fresh cilantro and serve with the warm tortillas. Done when tortillas are soft and warm.

Nutrition

Ingredients

Instructions

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