Scrambled Tofu Recipe

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Scrambled Tofu Ingredients

1 tbsp olive or canola oil
1 large onion peeled & coarsely chopped
2 large garlic cloves peeled & finely chop, ped
6 scallions, thinly sliced, (keep whi
1/4 lb mushrooms, thinly sliced
1 small red bell pepper seeded and diced
1 lb silken or soft tofu, drained mashed or crumbl
1/2 tsp dried leaf oregano
1/4 tsp tumeric (optional)
1/4 cup finely chopped green olives (pitted, )
1 sheet nori sea vegetable finely sh, redded (optional
1 tamari or soy sauce to taste
1 freshly ground black pepper
1 hot sauce (optional)

A Recipe for
Scrambled Tofu

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

Scrambled Tofu

The trouble with eating Italian food is that five or six days later you're hungry again.
George Miller

Scrambled Tofu Directions

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.

Serves: 2

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Scrambled Tofu Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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