Date: Sun, 25 Apr 1999 13:49:41 -0500
From: Kathleen (schuller@ix.netcom.com)
I made scrambled tofu for the first time today. We tried various added
flavorings with it and liked the salsa best. We put it in whole wheat pita
bread as suggested in this recipe. I was going to eat lots of them, but
two halves was satisfying.
Kathleen
* Exported from MasterCook *
Scrambled Tofu
Recipe By : based on a recipe from Weight Watchers Versatile Vegetarian
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes, Vegetarian Soyfoods
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons red wine
2 cups chopped mushrooms
1 red bell pepper -- seeded and diced
8 scallions -- sliced
1 garlic clove -- minced
1 pound tofu, silken lite (firm) -- diced
1/4 cup salsa
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped flat-leaf parsley
Makes 4 servings
This simple tofu dish is full of hearty vegetables. Stuff it in a
whole-wheat pita for an easy lunch on the run.
1. In a large nonstick skillet, heat the wine. Add the mushrooms, bell
pepper, scallions and garlic; cook, stirring as needed, until the
vegetables are softened, 10-12 minutes.
2. Stir in the tofu, salsa, salt and pepper; cook, stirring as needed,
until the tofu is heated through and the flavors are blended, about 5
minutes. Stir in the basil and parsley.
Converted by MC_Buster.
kwvegan vegan