Low-fat scrambled tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable broth |
| 1 | Onion; peeled and diced | |
| 1 | tablespoon | Garlic; minced |
| 10 | ounces | Firm tofu; rinse/drain/crumble |
| ½ | small | Green bell pepper; seeded and chopped |
| ½ | cup | Mushrooms; sliced |
| 1½ | tablespoon | Mustard; chinese or dijon |
| 2 | tablespoons | Light miso |
| 2 | tablespoons | Water |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Dry tarragon |
| ½ | teaspoon | Chili powder |
| Salt and pepper; to taste | ||
| ¼ | cup | Cheese; grated low-fat |
| 4 | Corn tortillas; warmed | |
| Salsa; optional | ||
Directions
Heat broth or water ina large skillet over medium-high heat. Add onion and garlic; cook, stirring, until onion is translucent, 3-5 minutes. Add tofu, bell pepper and mushrooms; cook 5 minutes.
Stir mustard, miso and water together in a small bowl; pour mixture over tofu in skillet. Stir in curry powder, tarragon, chili powder, salt and pepper. Continue cooking 8-10 minutes or until most of the liquid evaporates. Add cheese, if desired. Serve over corn tortillas with salsa if desired. Makes 4 servings. |
Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.
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