Recipe Archives->Vegetarian->Scrambled Tofu 09

Scrambled Tofu With Vegetables
Makes 6 Servings
 
1 pound firm tofu
2 tablespoons minced bell peppers
1 teaspoon ground turmeric
1/2 cup sliced button mushrooms
1 teaspoon minced garlic
Sea salt and freshly ground black pepper
1/2 cup minced onions
3 teaspoons Liquid Amino, or tamari soy sauce
2 tablespoons trimmed and thinly sliced scallions
1/2 cup minced tomatoes

Freeze the tofu in the original package for a minimum of 12 hours.
Defrost the unopened package in warm water or overnight in the
refrigerator. Drain the liquid from the package and press the tofu
firmly between your hands to rid it of excess liquid. The finished
tofu will resemble the texture of a damp sponge. Crumble the tofu
in a mixing bowl and sprinkle with the turmeric and mix well. Spray
a nonstick skillet with canola oil spray and set over medium heat.
Add the garlic and onions and cook, stirring, until the onions are
translucent, about 3 minutes. Add 1/4 cup of water and 2 teaspoons
of the Liquid Amino, and stir. Add the tomatoes, bell peppers and
mushrooms, and cook, stirring, for 3 minutes. Add the tofu, and
stir for additional 4 to 5 minutes. Drizzle in 1/4 cup water and
the remaining 1 teaspoon Liquid Amino and stir for an additional 3
minutes. Season with salt and pepper to taste and top with the
scallions.

Printable version: scrambled-tofu09.txt.