Scrambled Tofu Recipe

Scrambled Tofu Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
1 tbsp: Olive or canola oil,
1 large: Onion peeled & coarsely chopped,
2 large: Garlic cloves peeled & finely chopped,
6: Scallions, thinly sliced, (keep white & green parts separate)
1/4 lbs: Mushrooms, thinly sliced
1 small: Red bell pepper seeded and diced,
1 lbs: Silken or soft tofu, drained mashed or crumbled
1/2 tsp: Dried leaf oregano,
1/4 tsp: Tumeric, optional
1/4 cup: 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

Directions:
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 from luhu.jp

Post a Comment

Previous Post Next Post

Contact Form