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Scrambled Tofu


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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 lb Mushrooms; thinly sliced

1 sm Red bell pepper

– seeded and diced 1 lb Silken or soft tofu; 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 sea vegetable

– 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. 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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