Scrambled spanish tofu

4 servings

Quantity Ingredient
\N \N Vegetable cooking spray
\N \N Or up to 2 tsp vegetable oil
1 cup Chopped onions
1 cup Chopped green bell pepper
1 pounds Medium or firm tofu; sliced
\N \N And drained between towels
¼ teaspoon Garlic powder
¼ teaspoon Turmeric
⅛ teaspoon Pepper
\N \N Salt; to taste
8 ounces Salt-free tomato sauce
¼ teaspoon Dried basil
¼ teaspoon Dried oregano
⅛ teaspoon Garlic powder

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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