Tofu scramble

Yield: 2 Servings

Measure Ingredient
1 large Baking potatoes; baked and cubed
12 ounces Tofu; Silken Lite Extra Firm, drained and crumbled
½ cup Onions; chopped
¼ cup Red bell pepper; chopped
1 cup Mushrooms; sliced
1 pinch Turmeric
3 tablespoons Salsa
\N \N Salt and pepper; to taste

Saute scallions, mushrooms and red pepper in water or vegetable broth until soft. Add the cubed (and cooked) baked potato and cook a few minutes longer. Add the crumbled tofu, turmeric, salt and pepper and cook until heated through. Add the salsa.

NOTES : This is delicious at any meal served on a bed of steamed spinach, with a tossed salad or stuffed into a whole wheat pita.

Recipe by: Health News, New Canaan, CT Posted to fatfree digest V97 #199 by "mgbusb@..." <mgbusb@...> on Sep 3, 1997

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