top of page

Tofu Scramble

(by Dawna Lee Heising)

1 T. turmeric

1 t. cumin

1/4 t. paprika

1/4 t. chili powder

1/2 t. salt

1 t. nutritional yeast

1 t. olive oil

1 c. red bell pepper, diced

1 onion, diced

1/2 c. shredded carrots

4 green onions, chopped

1 garlic clove, minced

1 lb. firm tofu, crumbled and drained

In a bowl, mix turmeric, cumin, paprika, chili powder, salt, and nutritional yeast.

Heat olive oil in a skillet, and add red bell pepper, onion, carrots, green onions, and garlic.

Cook, stirring, for 5 minutes.

Add tofu and sauté for 1 minute.

Add spice mix and stir to coat.

(Read An American Story, the story that accompanies this recipe.)

Recent Posts

See All

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page