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.