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Active time
20 minutes
4 servings

1 14-ounce package firm tofu, drained

1-2 teaspoons ground cumin

½ cup nutritional yeast

2 teaspoons tamari

2 teaspoons extra-virgin olive oil or coconut oil

1 small zucchini, diced

1 small red, yellow, or green bell pepper, diced

1 small onion or 1 shallot, diced

  1. Crumble the tofu into a medium bowl, add the cumin, yeast, and tamari, and stir with a fork to mix.
  2. Heat the oil in a heavy skillet, add the zucchini, pepper, and shallot, and sauté over medium heat for about 5 minutes, until the vegetables start to soften and give off moisture.
  3. Add the tofu and continue cooking for about 10 minutes longer, turning the tofu with a spatula and scraping any browned bits from the bottom of the pan several times, until everything is piping hot. Serve immediately.


Calories: 101
Fat: 3.6g Saturated Fat: 0
Sodium: 177 mg
Carbohydrate: 6.6g
Protein: 7g

Yield: 4 servings

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