Scrambled Tofu

Yields:	2 servings
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	Preparation	40 minutes
	Cooking	0 minutes
	Ready In	40 minutes

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Ingredients

1	tablespoon	olive oil	or canola oil
1	large	onion	peeled and coarsely chopped
2	cloves	garlic	peeled and finely chopped
6	each	scallions, spring or green onions	thinly sliced, (keep white and green parts separate)
1/4	pound	mushrooms	thinly sliced
1	small	sweet red bell pepper	seeded and diced
1	pound	silken tofu	drained and crumbled or mashed, (or soft tofu)
1/2	teaspoon	oregano leaves	dried and finely chopped
1/4	teaspoon	turmeric	optional
1/4	cup	green olives	pitted and finely chopped
1	each	nori	finely shredded, (optional)
1	x	soy sauce, tamari	or soy sauce, to taste
1	x	black pepper	freshly ground
1	x	red hot pepper sauce (eg. Tabasco)	, optional

Directions

In a large skillet or wok, heat the oil and sauté 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 sauté 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.

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.

Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6.

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Member Review

Double Layer Pumpkin Cheesecake

Delicious. Everyone loves it. I made mini cheesecakes by using crumbled graham crackers and putting them into the cupcake trays. Wouldnt change a thing!

Reviewed by frozenyoghurt