Scrambled Tofu
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...
Ingredients
- 1tbsp olive or canola oil
- 1large onion
- 1small red bell pepper
- 1/4tsp tumeric (optional)
- 1/4cup finely chopped green olives
Directions
- 1
1 tb Olive or canola oil 1 lg Onion - peeled & coarsely chopped 2 lg Garlic cloves - peeled & finely chopped 6 Scallions
- 2
thinly sliced, - (keep white & green parts - separate) 1/4 lb Mushrooms
- 3
thinly sliced 1 sm Red bell pepper - seeded and diced 1 lb Silken or soft tofu
- 4
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 se
- 5
Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer
- 6
NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste
- 7
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, a
- 8
Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, sti