Scrambled Tofu For Breakfast~ Lunch Or Dinner Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Firm tofu drained,
1/2: Leek that has been cut,
Lengthwise, cleaned and
Diced,
1/4 tsp: Mustard seeds,
1/4: - 1/2 tsp. curry powder,
1/4 cup: Water,
x Tamari, soy sauce
x Cayenne powder and black,
Pepper to taste,
Directions:
Heat oil in skillet until hot. Add mustard seeds and when they begin
to pop add leek and saute for 2 minutes. Add crumbled tofu and
continue sauting for 2 more minutes. Add water, tamari, and spices.
Cover and cook until all water is cooked off. Serve with sprouts.
I also saute with red pepper, black olives, celery and often throw in
a handful of leftover brown rice whenever possible.
From: kbrewer@nickel.ucs.indiana.edu (kevin k brewer). rfvc Digest V94
Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
to pop add leek and saute for 2 minutes. Add crumbled tofu and
continue sauting for 2 more minutes. Add water, tamari, and spices.
Cover and cook until all water is cooked off. Serve with sprouts.
I also saute with red pepper, black olives, celery and often throw in
a handful of leftover brown rice whenever possible.
From: kbrewer@nickel.ucs.indiana.edu (kevin k brewer). rfvc Digest V94
Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp