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 \N | 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 \N | Sheet nori sea vegetable finely shredded (optional) |
\N \N | Tamari or soy sauce to taste |
\N \N | Freshly ground black pepper |
\N \N | 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