Scrambled Tofu

Scrambled Tofu
recipe by Ellen Allard

1 teaspoon vegetable oil
¼ cup grated carrots
¼ cup minced red pepper
¼ cup minced green onions
1/8 teaspoon ground turmeric
1 teaspoon ground cumin
½ pound firm tofu, crumbled (I pressed it to release some of the liquid – see note below)
5 thin slices tempeh bacon, crumbled (optional)
1 teaspoon nutritional yeast flakes (I LOVE THESE!)
salt and pepper to taste
1 – 2 tablespoons minced fresh parsley (optional but would highly recommend)

Pour the oil into a medium skillet, and place over medium-high heat. When hot, add the carrots, red pepper, green onions, turmeric, and cumin and cook and stir for two minutes. Add the tofu, tempeh bacon, nutritional yeast flakes, and salt and pepper to taste. Mix well, and continue to cook and stir over medium heat for five minutes, or until hot. Stir in the parsley, if using, and mix well. Serve hot.