|
Tofu Scramble - 2 versions
Tofu Scramble
(1)
- 1/2
pkg. (approx. 6 oz, 28 grams) firm tofu
- 2 tbsp (30 ml) Teriyaki sauce
-
2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) sliced mushrooms
- 1/4 (60
ml) cup chopped onion
Gently press the tofu between paper towels to remove
the excess moisture, then crumble and mix in the Teriyaki sauce. In one
non-stick pan and 1 tbsp (15 ml) of olive oil, cook the tofu for about 5
minutes on medium heat. Saute the vegetables in another pan with the remaining
olive oil until softened. Mix together the tofu and vegetables. Serves 2.
Tofu
Scramble (2) - with creole side
Scrambled Tofu:
- 2 tbsp (30 ml) olive oil
- 1 package
(12 oz, 56 grams) firm silken tofu
- 1/2 tsp (3 ml)
turmeric
- 1/4
tsp (1.5 ml)salt (or to taste)
- 1/4 tsp (1.5 ml) pepper (or to taste)
Creole
Side:
- 1
tbsp (15 ml) olive oil
- 1 celery rib finely chopped
- 1 green onion
finely chopped
- 1/2 green pepper chopped
- 1 small tomato seeded and
chopped
- salt
and pepper to taste
In small pan, heat 1 tbsp (15 ml) oil and cook
celery, green onion and green pepper over medium heat for 5 min (until celery
is softened.) Add the tomatoes, salt and pepper and reduce heat to simmer.
Drain the
silken tofu and pat with a paper towel. In a bowl, scramble the tofu and
turmeric. Add to hot oil and cook over medium heat for 5 minutes (stirring
occasionally.) Season with salt and pepper when almost done. Serve scrambled
tofu with the creole side. Serves 2.
|
