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Scrambled Tofu

  • 1 lb. Extra-firm tofu, drained and crumbled
  • 12 oz tomato paste or sauce (optional)
  • ½ cup zucchini, diced
  • ½ cup onion, diced
  • ½ cup mushrooms, diced
  • ½ cup red bell pepper, diced
  • 1 tsp. turmeric
  • 1 tbsp olive oil
  • Hot sauce (as tolerated)
  • Shredded low-fat cheese or soy cheese
  1. Heat about 1-tbs. olive oil in large skillet. Sauté onions and turmeric until translucent.
  2. Add in tofu and other vegetables, gradually. Sauté until tofu slightly browned and vegetables cooked. Drain off any water.
  3. Mix well with salsa. Season to taste with hot sauce. Top with cheese if desired.