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

Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.

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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.

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Scrambled Tofu

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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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