Scrambled Tofu

Name: Scrambled Tofu
Yield: 2
Cuisine: Fusion
Ingredients: olive oil; onions; garlic cloves; scallions, spring or green onions; mushrooms; sweet red bell peppers; silken tofu; oregano; turmeric; green olives; nori; soy sauce, tamari; black pepper; red hot pepper sauce

YIELD

2 servings

PREP

40 min

COOK

0 min

READY

40 min

Ingredients

TABLESPOON OLIVE OIL
or canola oil

LARGE ONIONS
peeled and coarsely chopped

GARLIC CLOVES
peeled and finely chopped *

SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced, (keep white and green parts separate) *

POUND MUSHROOMS
thinly sliced

SMALL SWEET RED BELL PEPPERS
seeded and diced

POUND SILKEN TOFU
drained and crumbled or mashed, (or soft tofu)

TEASPOON OREGANO
dried and finely chopped

TEASPOON TURMERIC
optional

CUP GREEN OLIVES
pitted and finely chopped *

NORI
finely shredded, (optional) *

SOY SAUCE, TAMARI
or soy sauce, to taste *

BLACK PEPPER
freshly ground *

RED HOT PEPPER SAUCE
optional *

Directions

In a large skillet or wok, heat the oil and sauté 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 sauté 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.

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.

Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6.