Creamy scrambled tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Vegetable stock |
| 2 | eaches | Potatoes, peeled & diced |
| 1 | each | Green bell pepper, diced |
| 2 | eaches | Green onions, chopped |
| 10½ | ounce | Firm silken tofu, crumbled |
| 3 | tablespoons | Mellow white miso |
| 2 | tablespoons | Water |
| ¼ | teaspoon | Turmeric |
| Parsley, for garnish | ||
Directions
Bring the vegetable stock to a boil in a large skillet. Add the potatoes, pepper & green onions. Reduce heat & simmer until the potato is tender.
Add tofu & cook until heated through. Remove from heat & set aside.
Stir together the remaining ingredients in a bowl. Stir into the waiting potato mixture & serve imemdiately garnished with the parsley.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 * CROSSPOSTED Submitted By INTERCOOK On 09-15-95
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