Serves: 4
Total Calories: 144

1 tablespoon sesame or extra virgin olive oil
1 cup coarsely chopped zucchini
1/2 cup julienned carrot
1/2 cup coarsely chopped celery
1/2 teaspoon turmeric
1 1/2 cups coarsely chopped Italian plum tomatoes
1 cup coarsely chopped green bell pepper
1 pound firm tofu cut into 1/2 inch cubes
1/2 cup tightly packed, coarsely chopped basil
2 tablespoons nutritional yeast
1 tablespoon tamari sauce

1. Heat the oil in a medium-sized skillet over medium heat. Add the zucchini, carrots, and celery, and sauté, stirring occasionally for 3 to 5 minutes, or until the vegetables brighten in color.

2. Add the turmeric, tomatoes, and bell pepper. Continue to sauté 2 to 3 minutes, add the tofu, and mix the ingredients well. Sauté another 3 to 5 minutes, then stir in the basil, yeast, and tamari.

3. Adjust the seasonings, if desired, and serve immediately.

For a Change . . .
• Use soft or extra-firm tofu for different textures.
• To add color to the dish, use various types of bell peppers— red, orange, and/or yellow.
• During fall and winter seasons, use vegetables such as collards and scallions, and herbs like cilantro.
• Instead of carrots and celery, use more tomatoes and bell peppers.

Nutritional Facts:

Serves: 4
Total Calories: 144
Calories from Fat: 30

More Recipes from the Going Wild in the Kitchen Cookbook:
Going Wild for Breakfast Mix and Match Chart
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Cranberry-Banana Smoothie
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Coconut Pecan Granola
Super Breakfast Porridge
Porridge with Coconut and Dates
Goat Cheese Omelet with Chanterelle Mushrooms and Ramps
Scrambled Tofu with Garlic Scapes
Scrambled Tofu with Tomatoes and Fresh Basil
Berry Good Waffles
Applesauce Pancakes
Teff Banana Pancakes
Banana-Blueberry Pancakes
Cranberry Scones
Lemon Poppy Seed Cake
Blueberry Muffin Cake
Blueberry Cornbread