Garden Tofu Scramble

By Vegiegail

Ingredients

• 1 lb extra firm tofu (I use White Wave Reduced Fat Tofu drained and pressed)
• 2 tsp toasted sesame oil
• 4 green onions, chopped
• 3 tsp low-sodium soy sauce or wheat-free tamari
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp ground pepper
• 3/4 cup shredded carrots
• 1 red bell pepper, chopped
• 1 small head broccoli, cut into small florets
• 2 cups packed spinach leaves

Preparation

Step 1

Using your hands, crumble tofu into a bowl and set aside. Heat oil in a large non-stick skillet over medium heat. Sauté green onions 3 minutes until slightly softened, then mix in tofu and sauté for 2 minutes more. Add soy sauce, stir well, and cook for 2 minutes more. Add spices, and mix together well.

Mix in the shredded carrots and red bell pepper. Sauté for 3 minutes. Then add the broccoli florets and about a cup of spinach. Stir well, then add remaining spinach. Stir, and cover skillet. Continue cooking until spinach is completely wilted, about 5 minutes more.