Ingredients

• 2 tablespoons grapeseed oil
• 1 small onion, diced
• 3 tablespoons diced red bell pepper
• 3 garlic cloves, pressed and allowed to sit for 10 minutes
• 16 ounces extra-firm tofu, drained and crumbled into small pieces
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/8 teaspoon cayenne pepper
• 4 corn tortillas
• 1 avocado, thinly sliced
• Salsa

Steps

1. Preheat the oven to 350 degrees
2. In a large skillet, heat the oil over medium-high heat. Add the onion and diced pepper and saute until the onion is translucent, about 2 minutes. Stir in the garlic and saute for 30 seconds more. Add the tofu, then add the turmeric, cumin, salt, and cayenne and cook for 3 more minutes, stirring occasionally
3. Place the tortillas on a cookie sheet and bake for 5 minutes until warmed through
4. Serve the scramble with the warm tortillas, sliced avocados, and salsa