Garden Tofu Scramble

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  1. 1 lb extra firm tofu (I use White Wave Reduced Fat Tofu drained and pressed
  2. 2 tsp toasted sesame oil
  3. 4 green onions, chopped
  4. 3 tsp low-sodium soy sauce or tamari
  5. 1 tsp turmeric
  6. 1 tsp garlic powder
  7. 1 tsp cumin
  8. 1/2 tsp ground pepper
  9. 3/4 cup shredded carrots
  10. 1 red bell pepper, chopped
  11. 1 small head broccoli, cut into small florets
  12. 2 cups packed spinach leaves
  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.
  2. 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. Makes 4 large servings.
Adapted from Submitted by Vegiegail
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