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Scrambled Tofu




Source of Recipe


Marla


Recipe Introduction



As an alternative to scrambled eggs, this recipe can steal the show at brunch. If
you'd like, add other vegetables (up to 2 cups total), such as shredded carrots,
chopped red bell pepper, or sliced zucchini. In addition to the tofu, you can also
add 1 or 2 eggs: Scramble the egg first until no visible liquid remains, remove
it from the pan, and stir it in after the tofu mixture is cooked.




List of Ingredients




Scrambled Tofu

Ingredients

1 tbsp. olive oil

1 c. sliced mushrooms

½ c. finely chopped green bell pepper

2 green onions, finely chopped

2 cloves garlic, minced

1 ½ c. mashed silken firm tofu (12 ounces); (see Tip)

3 plum tomatoes, cut into ½-inch cubes

2 tbsp. soy sauce

1 tbsp. minced fresh flat-leaf parsley

1 tbsp. minced fresh basil, or ½ tsp. dried

1 tbsp. minced fresh oregano, or ½ tsp. dried

½ tsp. freshly ground pepper, or to taste

Salt to taste

Freshly grated Parmesan cheese, sprigs of fresh parsley or basil for garnish




Recipe



Heat the oil in a medium-size skillet over medium heat. Add the mushrooms, bell
pepper, scallions, and garlic. Cook, stirring occasionally, until tender, about
4 minutes.

Stir in the tofu, tomatoes, soy sauce, parsley, basil, oregano, and pepper. Heat
until warmed through, about 3 minutes. Taste and adjust the seasoning.


YIELD: 4 servings