Scrambled tofu

Yield: 2 servings

Measure Ingredient
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

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