Southwestern Tofu Scramble

This will feed four, but its worth doubling the recipe to have leftovers.


1 medium red bell pepper, diced
1 small carrot, diced
4 green onions, chopped
1 clove garlic, minced
1/2 tsp ground cumin
1/4 tsp ground turmeric (we used more)
1 14 oz pkg firm tofu, drained and crumbed (Local Twin Oaks brand is PERFECT)
1/2 tsp hotsauce
2 TBSP shopped cilantro
Salsa for garnish

Heat large non-stick skillet over medium heat and coat with conola or olive oil. Add bell pepper and carrot, cook 7 minutes, or until just tender. Stir in green onions, garlic, cumin and turmeric, and cook one minute more. Add tofu and hot sauce, and cook 5 minutes or until heated through and all liquid has cooked off. Stir in cilantro. Serve with salsa (optional). Works well next to a starch or in a wrap.

We add 1/4 cup of nutritional yeast toward the end of cooking and this is super yummy. We’ve also added chopped fresh tomatoes and fresh greens near the end, or just in the wrap, to give it a little freshness and crunch.

One thought on “Southwestern Tofu Scramble

  1. Congrats. I have the same sort of relationship with riunnng except I’m off again and in marathon training at the same time. Meaning I dread my long run and am so glad it is every other weekend because I’m not sure if I could manage 11 miles in florida heat every weekend seeing as it almost killed me last Sunday:( So enjoy it while you’re on! I can’t wait to see your crazy journey! You’ll be amazing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s