 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
The turmeric in this vegan scramble is a delicious source of both colour and antioxidants, while the plethora of veggies, salsa and spices add their own special touches! Ingredients:
1/2 tbsp olive oil (or 1 tsp olive oil and 1/2 tsp toasted sesame oil) |
1/2 medium vidalia or sweet onion, diced |
1/4 medium red bell pepper, diced |
4 cremini or button mushrooms, thinly sliced |
3 cloves garlic, minced |
12 oz low-fat extra-firm tofu, drained and crumbled |
1/2 tbsp turmeric |
1/2 tsp sea salt |
1/4 tsp paprika |
1/4 tsp black pepper |
1 tsp soy sauce (or tamari for gf) |
3 tbsp salsa (choose heat level to your taste) |
3 tbsp minced chives (optional) |
Directions:
1. Heat the oil(s) in a large, non-stick frypan over medium-high heat. Add the onionand cook, stirring frequently, 3 minutes.
2. Add the pepper and mushrooms and cook 5 minutes.
3. In a bowl, combine the garlic, tofu, turmeric, salt, paprika, pepper and soy sauce, tossing well.
4. Add to the pan with the onion mixture and cook 5 minutes, stirring often.
5. Add the salsa and chives and stir through until hot, then serve immediately.
|
|