Scrambled spanish tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| Or up to 2 tsp vegetable oil | ||
| 1 | cup | Chopped onions |
| 1 | cup | Chopped green bell pepper |
| 1 | pounds | Medium or firm tofu; sliced |
| And drained between towels | ||
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Turmeric |
| ⅛ | teaspoon | Pepper |
| Salt; to taste | ||
| 8 | ounces | Salt-free tomato sauce |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried oregano |
| ⅛ | teaspoon | Garlic powder |
Directions
SAUCE
Heat oil in a large nonstick skillet over medium heat. Add onions and green peppers. Cook, stirring frequently, until onions are lightly browned, about 15 minutes. While onions are browning, place tofu in a large bowl and mash with a fork. Add spices and mix well. Combine all sauce ingredients in a small saucepan and heat until hot and bubbly. Add tofu mixture to vegetables in skillet. Cook, stirring frequently, until heated through. To serve, divide tofu mixture onto 4 serving plates. Top with sauce.
Hanneman Fri, 06/12/98 Surfing Expedition 126 cals, 5.6g fat Notes: Personal Collection at the ADVANCED LIFE SUPPORT PROGRAM NASA Johnson Space Center
Recipe by: Book (unknown)
By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.
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