Low-fat scrambled tofu

Yield: 4 servings

Measure Ingredient
½ cup Vegetable broth
1 Onion; peeled and diced
1 tablespoon Garlic; minced
10 ounces Firm tofu; rinse/drain/crumble
½ small Green bell pepper; seeded and chopped
½ cup Mushrooms; sliced
1½ tablespoon Mustard; chinese or dijon
2 tablespoons Light miso
2 tablespoons Water
2 teaspoons Curry powder
1 teaspoon Dry tarragon
½ teaspoon Chili powder
Salt and pepper; to taste
¼ cup Cheese; grated low-fat
4 Corn tortillas; warmed
Salsa; optional

Heat broth or water ina large skillet over medium-high heat. Add onion and garlic; cook, stirring, until onion is translucent, 3-5 minutes. Add tofu, bell pepper and mushrooms; cook 5 minutes.

Stir mustard, miso and water together in a small bowl; pour mixture over tofu in skillet. Stir in curry powder, tarragon, chili powder, salt and pepper. Continue cooking 8-10 minutes or until most of the liquid evaporates. Add cheese, if desired. Serve over corn tortillas with salsa if desired. Makes 4 servings. |

Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.

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