Vegetable Tofu Scramble Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1 lbs: Tofu, soft, cut into 1/2" -cubes
1 medium: Onion, chopped
1 medium: Zucchini, cut into 1/2-inch- -thick rounds
1: Corn ear, kernels cut off -the cob, OR
3/4 cup: Corn, frozen, thawed
4 ounce: Asparagus, trimmed and cut -into 1-inch pieces
2: Garlic cloves, minced
2 medium: Tomatoes, cut into 1/2-inch -cubes
1/2 cup: Basil or parsley, fresh, -chopped
2 tbsp: Tamari,
1 tsp: Cumin, ground
1/2 tsp: Turmeric,
1/8 tsp: Cayenne pepper,
Directions:
In a wok or large skillet, heat the oil over medium-high heat. Add
the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry
until crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari,
cumin, turmeric, and cayenne pepper, and stir fry until the tomatoes
are heated through, about 1 minute.
Serve immediately.
Originally in _May All Be Fed: Diet for a New World_ by John Robbins
STVS Newsletter/MM by Dianne Smith/DEEANNE
Source from luhu.jp
the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry
until crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari,
cumin, turmeric, and cayenne pepper, and stir fry until the tomatoes
are heated through, about 1 minute.
Serve immediately.
Originally in _May All Be Fed: Diet for a New World_ by John Robbins
STVS Newsletter/MM by Dianne Smith/DEEANNE
Source from luhu.jp