Creamy Scrambled Tofu Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Vegetable stock,
2 each: Potatoes, peeled & diced
1 each: Green bell pepper, diced
2 each: Green onions, chopped
10 1/2 ounce: Firm silken tofu, crumbled
3 tbsp: Mellow white miso,
2 tbsp: Water,
1/4 tsp: Turmeric,
Parsley, for garnish
Directions:
Bring the vegetable stock to a boil in a large skillet. Add the
potatoes, pepper & green onions. Reduce heat & simmer until the
potato is tender.
Add tofu & cook until heated through. Remove from heat & set aside.
Stir together the remaining ingredients in a bowl. Stir into the
waiting potato mixture & serve imemdiately garnished with the parsley.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Source from luhu.jp
potatoes, pepper & green onions. Reduce heat & simmer until the
potato is tender.
Add tofu & cook until heated through. Remove from heat & set aside.
Stir together the remaining ingredients in a bowl. Stir into the
waiting potato mixture & serve imemdiately garnished with the parsley.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
Source from luhu.jp