Vegetable breakfast scramble
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Hot water |
| 1 | tablespoon | Miso |
| 1 | tablespoon | Low-sodium soy sauce OR |
| 1 | tablespoon | Tamari |
| ¼ | teaspoon | Turmeric powder |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Dried dill |
| 1 | Sweet red pepper, diced | |
| 6 | larges | Mushrooms, thinly sliced |
| 1 | small | Onion, minced |
| ¼ | cup | Safflower oil |
| 8 | ounces | Firm tofu |
Directions
In a small bowl, combine the water, miso, soy sauce or tamari, turmeric, basil and dill. Set aside.
In a large frying pan over medium-high heat, saute the peppers, mushrooms and onions in the oil, stirring frequently, for 10 minutes, or until the onions soften.
Crumble the tofu into small chunks and add to the pan. Cook, stirring frequently, for 5 minutes.
Pour the liquid mixture over the tofu and saute for 2 minutes.
Serve with a slice of toasted whole grain bread and piece of fruit.
Submitted By MICHAEL ORCHEKOWSKI On 11-27-94
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