Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 15-20 min
Servings: 4
Recipe By: Robin Robertson
From: The Soy Gourmet
Used with permission of Plume
Other Main Dishes
Other Vegetarian Main Dishes
Other Main Dishes
Other Vegetarian Main Dishes
Scrambled Tofu with Sautéed Vegetables
The colorful vegetables are the perfect compliment to the scrambled tofu. To reduce fat intake, omit the oil and use vegetable cooking spray on a nonstick pan.
Ingredients
1 tablespoon safflower oil
1 pound firm tofu, squeezed and crumbled
1/2 teaspoon salt, or less, to taste
1/8 teaspoon turmeric
1 medium onion, minced
1/2 red bell pepper, chopped
1/2 cup sliced mushrooms
1/8 teaspoon freshly ground pepper
1 pound firm tofu, squeezed and crumbled
1/2 teaspoon salt, or less, to taste
1/8 teaspoon turmeric
1 medium onion, minced
1/2 red bell pepper, chopped
1/2 cup sliced mushrooms
1/8 teaspoon freshly ground pepper
Directions
Heat 1/2 tablespoon of the oil in a large skillet over medium heat. Add the tofu, 1/4 teaspoon of the salt, and the turmeric and cook, stirring until well mixed and heat through, about 2 minutes. Adjust the seasonings, and continue cooking over very low heat until all the liquid is absorbed.
Meanwhile, prepare the vegetable topping. Heat the remaining 1/2 tablespoon oil in a medium skillet over medium-high heat. Add the onion and bell pepper, and cook until tender, about 5 minutes. Add the mushrooms, the remaining 1/4 teaspoon of salt, and the pepper, and cook 1 minute longer, or until the liquid is absorbed.
To serve, divide the scrambled tofu among serving plates and top each with a spoonful of the sautéed vegetables.
Meanwhile, prepare the vegetable topping. Heat the remaining 1/2 tablespoon oil in a medium skillet over medium-high heat. Add the onion and bell pepper, and cook until tender, about 5 minutes. Add the mushrooms, the remaining 1/4 teaspoon of salt, and the pepper, and cook 1 minute longer, or until the liquid is absorbed.
To serve, divide the scrambled tofu among serving plates and top each with a spoonful of the sautéed vegetables.
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