Vegetable tofu scramble

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
1 pounds Tofu, soft; cut into 1/2\" cubes
1 medium Onion; chopped
1 medium Zucchini; cut into 1/2-inch- thick rounds
1 \N Corn ear; kernels cut off the cob, OR
¾ cup Corn, frozen; thawed
4 ounces Asparagus; trimmed and cut into 1-inch pieces
2 \N Garlic cloves; minced
2 mediums Tomatoes; cut into 1/2-inch cubes
½ cup Basil or parsley, fresh; chopped
2 tablespoons Tamari
1 teaspoon Cumin; ground
½ teaspoon Turmeric
⅛ teaspoon Cayenne pepper

In a wok or large skillet, heat the oil over medium-high heat. Add the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry until crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari, cumin, turmeric, and cayenne pepper, and stir fry until the tomatoes are heated through, about 1 minute.

Serve immediately.

Originally in _May All Be Fed: Diet for a New World_ by John Robbins STVS Newsletter/MM by Dianne Smith/DEEANNE

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