Heat a large nonstick skillet over medium heat and coat with cooking spray or olive oil.
Add the diced bell pepper and carrot.
Cook for 7 minutes, stirring occasionally, until just tender.
Stir in the chopped green onions, minced garlic, ground cumin, and ground turmeric.
Cook for 1 minute more until fragrant.
Add the crumbled tofu and hot sauce to the skillet.
Cook for 5 minutes, breaking up the tofu with a spoon, until it's heated through and all excess liquid has evaporated.
Remove from heat and stir in the chopped cilantro.
Serve immediately.
Don't press the tofu for this recipe. A little extra moisture helps create a softer, more authentic scramble texture.
