Scrambled Tofu Spanish Omelet

2 teaspoons vegetable oil
1 cup onions, chopped
1 cup green pepper, chopped
1 lb. firm tofu, sliced and drained well between paper towels
1⁄4 teaspoon garlic powder • 1⁄4 teaspoon turmeric • salt, to taste

Sauce: 1 can (8 ounces) of tomato sauce • 1⁄4 teaspoon dried basil • 1⁄4 teaspoon dried oregano • 1⁄8 teaspoon garlic powder

1. Heat oil in a large nonstick skillet over medium heat. Add onions and green
pepper. Cook, stirring frequently, until onions are lightly browned, about
15 minutes.

2. While onions are browning, place tofu in a large bowl and mash with fork.
Add garlic powder, turmeric, and salt (if desired). Mix well.

3. Combine all sauce ingredients in a small saucepan and heat until hot
and bubbly.

4. Add tofu mixture to vegetables in skillet. Cook, stirring frequently, until
heated thoroughly.

5. Top with sauce.

Yield: 4 servings  x  Prep time: 20 minutes
Difficulty level: easy  x  Cost per serving: $0.87

2 thoughts on “Scrambled Tofu Spanish Omelet

  1. Damian Wilson
    September 8, 2010 at 5:22 am

    Hi, good day. I love your magazine and what you are doing for the health message. I am from Jamaica and attend a church called the Gregory Park SDA Church. We publish a quarterly newsletter magazine and I was wondering if we could be able to publish your recipes in our magazine, with credit given of course.

    Thanks for your response and keep up the excellent work. God bless

  2. October 31, 2010 at 10:26 am

    My husband and I enjoyed this this morning. It was wonderful. Thank you for your recipes. God bless you.