Mushroom and bell pepper scrambled tofu

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable or light olive oil
1 large Red bell pepper
Cut into short and narrow strips; (1 1/4 cups)
1½ cup Sliced cremini mushrooms; (3 to 4 oz.)
1 pounds Firm tofu
Well drained and crumbled
2 Scallions; sliced
(1/3 cup); up to 3
¾ teaspoon Salt
½ teaspoon Mild curry powder; up to 1
¼ teaspoon Freshly ground black pepper

Directions

4 SERVINGS DAIRY-FREE

Firm tofu is a good choice for dishes that call for crumbled tofu, like this egg-free scramble. While it makes a wonderful light dinner, it would work equally well for brunch or lunch. Serve with toasted whole-grain or rye toast and some diced ripe tomatoes.

Meal plan: Tiny new potatoes are a splendid accompaniment. Microwave 16 to 20 new potatoes. Start with 10 minutes on HIGH, then test for doneness and microwave for additional time as needed, until just tender. For crisp potatoes, cut in half and saute quickly in a little soy margarine.

In large skillet, heat oil over medium heat. Add bell pepper and mushrooms and cook, stirring occasionally, until tender, 6 to 8 minutes. Increase heat and cook, stirring, until any liquid remaining in pan evaporates. Add tofu, scallions, salt, curry powder and pepper. Reduce heat to medium and cook, stirring often, until heated through, 5 to 7 minutes. Serve hot.

PER SERVING: 113 CAL.; 9G PROT.; 7G TOTAL FAT (1 G SAT. FAT); 6G CARB.; 0 CHOL.; 442MG SOD.; 2G FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on May 09, 1999.

Recipe by: Vegetarian Times Magazine, May 1999, page 28 Converted by MM_Buster v2.0l.

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