Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion; chopped |
| ½ medium | Bell pepper; (red or green), chopped 4 cloves of garlic; minced. |
| 1 tablespoon | Olive oil.; up to 2 |
| 1 can | (28 oz) of tomatoes; broken up |
| 1 | Bay leaf |
| ½ teaspoon | Basil |
| ½ teaspoon | Oregano |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ cup | Sliced button mushrooms.; up to 1, up to |
| 1½ pounds | FROZEN tofu; thawed, rinsed, squeezed dry and crumbled 4 eggs; lightly beaten |
Source: Tofu Goes West
In a large saute pan, saute the onion, pepper and garlic in the oil for about 5 minutes. Add tomatoes, spices, mushrooms and tofu.
Bring everything to a boil, reduce heat, and simmer, covered, for 30 minutes. Remove from heat, and add eggs slowly, stirring constantly.
Continue stirring until the mixture is smooth and thickened, and eggs are cooked through.
Serve over rice, noodles or millet.
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@...> on Dec 24, 1998, converted by MM_Buster v2.0l.