Creamy scrambled tofu
Yield: 4 Servings
Ingredients:
- 1/4 c Vegetable stock
- 2 ea Potatoes peeled & diced
- 1 ea Green bell pepper diced
- 2 ea Green onions chopped
- 10 1/2 oz Firm silken tofu crumbled
- 3 tb Mellow white miso
- 2 tb Water
- 1/4 ts Turmeric
Instructions:
Parsley for garnish Bring the vegetable stock to a boil in a large skillet. Add the potatoes pepper & green onions. Reduce heat & simmer until the potato is tender. Add tofu & cook until heated through. Remove from heat & set aside. Stir together the remaining ingredients in a bowl. Stir into the waiting potato mixture & serve imemdiately garnished with the parsley. Vegetarian Gourmet, Special Low-Fat Issue 1995
