Recipe: Scrambled Tofu

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Categories: Main dishes, Vegetarian, Soyfoods, Vegetables

Yield: 4 servings

      2 tb Red wine
      2 c  Chopped mushrooms
      1    Red bell pepper; seeded and
           -- diced
      8    Scallions; sliced
      1    Garlic clove; minced
      1 lb Tofu; silken lite (firm),
           -- diced

1/4 c Salsa
1/2 ts Salt
1/4 ts Freshly ground black pepper

      2 tb Chopped basil
      2 tb 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.

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.
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.

Recipe by: based on a recipe from Weight Watchers Versatile Vegetarian

Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Apr 25, 1999, converted by MM_Buster v2.0l.

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