Tofu Veggie Scramble (Oil Free)

This dish can be prepared for breakfast, lunch or dinner. It can be eaten with toasted whole grain bread topped with sliced avocado as a sandwich, in a lettuce wrap, with whole wheat tortilla (Roti) or just by itself.

Ingredients: ½ medium onion, finely diced 2 sweet red bell-pepper, finely diced (you can use yellow/orange or green ) 3 or 4 medium sized cauliflower florets, coarsely chopped or pulsed in a food processor

1/2 cup zucchini, finely chopped

1/2 cup cherry tomatoes, sliced ½ (7 oz.) firm tofu, crumbled 1 cup mushrooms, thinly sliced (optional)

For Seasoning: 1 1/2 tsp ground cumin

1/2 tsp paprika (can be substituted with 1/4 tsp cayenne pepper) 1 tbsp. Coconut Amino (can be substituted with brags , ) 1/3 tsp salt ½ tsp turmeric

½ tsp dried oregano

For Garnish: 1/4 cup chopped cilantro or parsley 1/4 cup sliced green onions (green part)

Few chopped fresh basil leaves (optional)

Instructions: Heat a medium skillet ( I used cast-iron) or saucepan. Place the onion and red bell pepper in the skillet and saute over medium-high heat for 4-5 mins, or until the onion is translucent. Add water (1 to 2 tablespoons at a time) to keep the vegetables from sticking to the pan.

Add the cauliflower and seasoning ingredients to the pan, stir and cook for 2-3 few minutes. Add the crumbled tofu, tomatoes and mushroom. Cook for 5 minutes or until the vegetables are nicely sautéed and browned. Stir in the basil leaves, cilantro and green onions. Taste and adjust seasonings as needed. Happy Cooking!