Scrambled tofu florentine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Safflower oil |
| ¼ | cup | Chopped onion |
| 1 | pounds | Firm tofu; pressed |
| And drained and crumbled | ||
| ⅛ | teaspoon | Turmeric |
| Salt and freshly ground black pepper; to taste | ||
| 1 | cup | Cooked fresh spinach leaves; squeezed dry |
| ¼ | cup | Shredded soy mozzarella |
| 1 | tablespoon | Minced fresh parsley |
Directions
4 SERVINGS VEGAN
This dish makes a hearty meal any time of day. For a special treat, serve with home-fried potatoes and soy sausage.
In large skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add tofu, sprinkle with turmeric, salt and pepper. Cook, stirring occasionally, until tofu is heated through and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix.
To serve, divide mixture among 4 serving plates and pat into an omelet-shaped crescent with spatula. Sprinkle top of each serving with soy mozzarella and parsley. Serve hot.
PER SERVING: 157 CAL.; 13G PROT.; 10G TOTAL FAT (1G SAT. FAT); 7G CARB.; 0 CHOL.; 109MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 42 Converted by MM_Buster v2.0l.
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