Scrambled tofu for breakfast, lunch or dinner

Yield: 2 Servings

Measure Ingredient
½ pounds Firm tofu drained
½ \N Leek that has been cut
\N \N Lengthwise, cleaned and
\N \N Diced
¼ teaspoon Mustard seeds 1/2 tsp. curry powder
¼ cup Water
\N x Tamari (soy sauce)
\N x Cayenne powder and black
\N \N Pepper to taste

Heat oil in skillet until hot. Add mustard seeds and when they begin to pop add leek and saute for 2 minutes. Add crumbled tofu and continue sauting for 2 more minutes. Add water, tamari, and spices. Cover and cook until all water is cooked off. Serve with sprouts.

I also saute with red pepper, black olives, celery and often throw in a handful of leftover brown rice whenever possible.

From: kbrewer@... (kevin k brewer). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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