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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love scrambled tofu and this is a new recipe I'm dying to try. Only slightly modified. Found on Micheff Sisters cooking show titled Breakfast with Mom. If you use water-packed tofu, make sure to drain it and squeeze the liquid out with paper towels ahead. Ingredients:
1 medium onion, chopped |
1 medium red bell pepper, diced |
1 medium carrot, peeled and shredded |
2 tablespoons canola oil |
1 garlic clove, minced (1tsp.) |
1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1 (12 1/3 ounce) package firm tofu, cubed (mori-nu tofu or can also use water-packed tofu) |
4 corn tortillas, torn in small to medium-sized pieces |
1/2 teaspoon hot sauce |
salt |
salsa |
avocado, sliced (optional) |
Directions:
1. Heat a large nonstick skillet over medium heat and coat with 2 Tbsp canola oil. Add chopped onion, diced red pepper, and shredded carrots.
2. Sauté until onions are clear. (You may need to spray the pan once or twice during sautéing to avoid sticking and burning).
3. When onions are clear, add the fresh garlic, spices and torn corn tortillas. Continue to sauté for 1 minute more.
4. Add the tofu and hot sauce, and cook about 5 minutes, or until tofu is slightly browned.
5. Serve warm with your favorite salsa and avocado slices.
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