Scrambled Tofu

Recipes Ingredients:

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

Recipe 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. Source: Recipes from an Ecological Kitchen - by Lorna J. Sass : ISBN: 0-688-10051-1 : Typed for you by Karen Mintzias