Vegetable tofu scramble
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | pounds | Tofu, soft; cut into 1/2\" cubes |
| 1 | medium | Onion; chopped |
| 1 | medium | Zucchini; cut into 1/2-inch- thick rounds |
| 1 | Corn ear; kernels cut off the cob, OR | |
| ¾ | cup | Corn, frozen; thawed |
| 4 | ounces | Asparagus; trimmed and cut into 1-inch pieces |
| 2 | Garlic cloves; minced | |
| 2 | mediums | Tomatoes; cut into 1/2-inch cubes |
| ½ | cup | Basil or parsley, fresh; chopped |
| 2 | tablespoons | Tamari |
| 1 | teaspoon | Cumin; ground |
| ½ | teaspoon | Turmeric |
| ⅛ | teaspoon | Cayenne pepper |
Directions
In a wok or large skillet, heat the oil over medium-high heat. Add the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry until crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari, cumin, turmeric, and cayenne pepper, and stir fry until the tomatoes are heated through, about 1 minute.
Serve immediately.
Originally in _May All Be Fed: Diet for a New World_ by John Robbins STVS Newsletter/MM by Dianne Smith/DEEANNE
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