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

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Vic and Dee Scalzo, Owners of Specialty Catering in Hagerstown, Maryland