Tofu scramble
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Baking potatoes; baked and cubed |
| 12 | ounces | Tofu; Silken Lite Extra Firm, drained and crumbled |
| ½ | cup | Onions; chopped |
| ¼ | cup | Red bell pepper; chopped |
| 1 | cup | Mushrooms; sliced |
| 1 | pinch | Turmeric |
| 3 | tablespoons | Salsa |
| Salt and pepper; to taste | ||
Directions
Saute scallions, mushrooms and red pepper in water or vegetable broth until soft. Add the cubed (and cooked) baked potato and cook a few minutes longer. Add the crumbled tofu, turmeric, salt and pepper and cook until heated through. Add the salsa.
NOTES : This is delicious at any meal served on a bed of steamed spinach, with a tossed salad or stuffed into a whole wheat pita.
Recipe by: Health News, New Canaan, CT Posted to fatfree digest V97 #199 by "mgbusb@..." <mgbusb@...> on Sep 3, 1997
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