A recipe for Scrambled Tofu. Follow the simple recipe instructions for Scrambled Tofu shared by other home cooking experts.
Ingredients
1 Tbs. Olive or canola oil1 lg. Onion - peeled and coarsely chopped
2 lg. Garlic cloves - peeled and finely chopped
6 Scallions; thinly sliced, (keep white and green parts - separate)
1/4 lb. Mushrooms; thinly sliced
1 sm. Red bell pepper - seeded and diced
1 lb. Silken or soft tofu; drained, mashed or crumbled
1/2 Tsp. Dried leaf oregano
1/4 Tsp. Turmeric (optional)
1/4 c. Finely chopped green olives (pitted)
1 Sheet nori sea vegetable - finely shredded (optional)
Tamari or soy sauce - to taste
Freshly ground black pepper
Hot sauce (optional)
Directions
Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer. NOTE: Turmeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste. DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano, and turmeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.
