Scrambled tofu florentine

Yield: 4 servings

Measure Ingredient
1 tablespoon Safflower oil
¼ cup Chopped onion
1 pounds Firm tofu; pressed
And drained and crumbled
⅛ teaspoon Turmeric
Salt and freshly ground black pepper; to taste
1 cup Cooked fresh spinach leaves; squeezed dry
¼ cup Shredded soy mozzarella
1 tablespoon Minced fresh parsley

4 SERVINGS VEGAN

This dish makes a hearty meal any time of day. For a special treat, serve with home-fried potatoes and soy sausage.

In large skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add tofu, sprinkle with turmeric, salt and pepper. Cook, stirring occasionally, until tofu is heated through and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix.

To serve, divide mixture among 4 serving plates and pat into an omelet-shaped crescent with spatula. Sprinkle top of each serving with soy mozzarella and parsley. Serve hot.

PER SERVING: 157 CAL.; 13G PROT.; 10G TOTAL FAT (1G SAT. FAT); 7G CARB.; 0 CHOL.; 109MG SOD.; 2G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 42 Converted by MM_Buster v2.0l.

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