Basic information

Name:
Scrambled tofu
Yield:
2
Categories
Lang:
en
User:
matiaspalomec



Ingredients

 Scallions; thinly sliced, (keep white & green parts separate)
2 large
 Garlic cloves peeled & finely chopped
1/4 tsp
 Tumeric
1/4 lb
 Mushrooms; thinly sliced
1/4 c
 Finely chopped green olives (pitted)
1/2 tsp
 Dried leaf oregano
1 small
 Red bell pepper seeded and diced
1 lb
 Silken or soft tofu; drained mashed or crumbled
1 large
 Onion peeled & coarsely chopped
1 Tbs
 Olive or canola oil
 Sheet nori sea vegetable finely shredded
 
 Tamari or soy sauce to taste
 
 Freshly ground black pepper
 
 Hot sauce



Instructions:

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.

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