Yield: 2 servings
|1 tablespoon||Olive or canola oil|
|1 large||Onion peeled & coarsely chopped|
|2 larges||Garlic cloves peeled & finely chopped|
|6||Scallions; thinly sliced, (keep white & green parts separate)|
|¼ pounds||Mushrooms; thinly sliced|
|1 small||Red bell pepper seeded and diced|
|1 pounds||Silken or soft tofu; drained mashed or crumbled|
|½ teaspoon||Dried leaf oregano|
|¼ teaspoon||Tumeric (optional)|
|¼ cup||Finely chopped green olives (pitted)|
|1||Sheet nori sea vegetable finely shredded (optional)|
|Tamari or soy sauce to taste|
|Freshly ground black pepper|
|Hot sauce (optional)|
Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.
NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.
DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes.
Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.
Source: Recipes from an Ecological Kitchen - by Lorna J. Sass : ISBN: 0-688-10051-1
: Typed for you by Karen Mintzias