Vegan: Scrambled Brunch Tofu

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* Exported from MasterCook Buster *

 

Scrambled Brunch Tofu

 

Recipe By : Lorna J. Sass

Serving Size : 2 Preparation Time :

Categories : Main dishes Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive or canola oil

1 large onion - peeled & coarsely chopped

2 large garlic cloves - peeled & finely chopped

6 scallions -- thinly sliced,

-- (keep white & green parts separate)

1/4 pound mushrooms -- thinly sliced

1 small red or green bell pepper - seeded and

-- diced

1 pound silken or soft tofu -- drained, mashed or

-- crumbled

1/2 teaspoon dried leaf oregano [or marjoram]

1/4 teaspoon turmeric

1/4 cup finely chopped green olives

1 sheet nori seaweed -- finely shredded,

-- (optional)

tamari or soy sauce to taste

-- freshly ground black

-- pepper

hot sauce -- (optional)

 

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.

 

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 turmeric (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.

 

Cooks notes: Turmeric will give a faint yellow color to the mixture,

but will not contribute significantly to the taste.

 

From _Recipes from an Ecological Kitchen_ by Lorna J. Sass

ISBN: 0-688-10051-1

 

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