Scrambled tofu
Yield: 2 Servings
Ingredients:
- 1 tb Olive or canola oil
- 1 lg Onion - peeled & coarsely chopped
- 2 lg Garlic cloves - peeled & finely chopped
- 6 Scallions; thinly sliced - (keep white & green parts - separate)
- 1/4 lb Mushrooms; thinly sliced
- 1 sm Red bell pepper - seeded and diced
- 1 lb Silken or soft tofu; drained - mashed or crumbled
- 1/2 ts Dried leaf oregano
- 1/4 ts Tumeric (optional)
- 1/4 c Finely chopped green olives -(pitted)
- 1 Sheet nori sea vegetable
Instructions:
- finely shredded (optional) Tamari or soy sauce - to taste Freshly ground black pepper Hot sauce (optional) Great for brunch or a light supper dish this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture while soft tofu will be slightly firmer. NOTE: Tumeric will give a faint yellow color to the mixture but will not contribute significantly to the taste. DIRECTIONS: In a large skillet or wok heat the oil and saute the onion garlic and white of scallions until the onions turn light brown about 4 to 5 minutes. Add the mushrooms red pepper tofu oregano and tumeric (if using) and continue to saute over medium-high heat for another 3 minutes stirring frequently. Stir in the scallion greens olives nori (if using) soy sauce and pepper to taste. Pass optional hot sauce.
