Yield: 4 Servings | Serving Size: 1/2 cup

Scrambled tofu on a white plate next to baby carrots and a salad.

Cost/Serving: $1.46

Ingredients:

1 (12-ounce) package silken tofu, firm or extra firm

1/2 teaspoon garlic powder

2 teaspoons cumin

1/4 teaspoon ground tumeric (for yellow coloring)

1 teaspoon dried thyme (or 1 Tablespoon fresh thyme)

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons vegetable oil

1 medium onion, chopped into 1/2-inch pieces

2 cups mushrooms, sliced

1 green pepper, chopped into 1/2-inch pieces

1/4 cup water

 

Directions:

  1. Drain water from tofu. Use a fork to break up tofu.
  2. Combine seasonings in a small bowl. Set aside.
  3. Heat oil in a medium frying pan over medium heat.
  4. Sauté the onions for 3 minutes or until softened.
  5. Add the mushrooms and bell peppers and sauté for 5 more minutes.
  6. Add the spice mixture and mix in for about 15 seconds; then add the water to deglaze the pan.
  7. Add tofu to the pan and stir to combine. Cook over medium heat about 10-15 minutes, until water is evaporated. Lower the heat if the tofu is sticking to the pan. Serve hot.

 

Nutrition Facts: Servings: 4, Serving size: 0.5 cup
Amount per serving: Calories 90, Total Fat 5g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 300mg, Total Carbohydrates 8g, Dietary Fiber 2g, Total Sugar 3g (Incl. 0g Added Sugars), Protein 6g

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