Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 TOFU SCRAMBLE 1/2 small red bell pepper, chopped 1/2 yellow red bell pepper, chopped 1/2 green bell pepper, chopped 2 small tomatoes, chopped 1/2 small red onion, thinly sliced lengthwise 1 small red or white rose potato, coarsely shredded 2 T. extra virgin olive oil 1 14-oz. ((396 g) pkg. firm tofu, crumbled 1/4 C. (59 ml) raw pumpkin seeds Combine peppers, tomatoes, onions, potatoes, and olive oil in a large, deep skillet or flat bottom wok. Saute over high heat for 3 to 4 minutes. Drain and rinse tofu. Crumble by squeezing the tofu through your fingers. Add to skillet along with pumpkin seeds and toss to heat through. Season with salt and pepper to taste. Serve with whole grain bread topped with nut butter or fruit spread and some fresh fruit. Makes 4 servings. VARIATIONS: Squeeze some lemon juice over the top. Add 1/2 to 1 teaspoon curry powder. Add 1 or 2 tablespoons nutritional yeast. Add 1/2 to 1 teaspoon each ground cumin and chili powder. Add 1/2 cup (118 ml) shredded vegan cheese, either mozzarella or cheddar flavor. Add 1/4 cup (59 ml) natural sesame seeds in place of pumpkin seeds _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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