Mushroom And Bell Pepper Scrambled Tofu

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Mushroom And Bell Pepper Scrambled Tofu

 

1 tbsp. vegetable or light olive oil

1 large red bell pepper, cut into short and narrow

1 1/2 cups. sliced cremini mushrooms

1 lb. firm tofu, well drained and crumbled

2 scallions, sliced, up to 3

3/4 tsp. salt

1/2 tsp. mild curry powder, up to 1

1/4 tsp. freshly ground black pepper

 

Firm tofu is a good choice for dishes that call for crumbled tofu, like this

egg-free scramble. While it makes a wonderful light dinner, it would work

equally well for brunch or lunch. Serve with toasted whole-grain or rye toast

and some diced ripe tomatoes. Meal plan: Tiny new potatoes are a splendid

accompaniment. Microwave 16 to 20 new potatoes. Start with 10 minutes on HIGH,

then test for doneness and microwave for additional time as need ed, until just

tender. For crisp potatoes, cut in half and saute quickly in a little soy

margarine. In large skillet, heat oil over medium heat. Add bell pepper and

mushrooms and cook, stirring occasionally, until tender, 6 to 8 minutes.

Increase heat and cook, stirring, until any liquid remaining in pan evaporates.

Add tofu, scallions, salt, curry powder and pepper. Reduce heat to medium and

cook, stirring often, until heated through, 5 to 7 minutes. Serve hot. Serves 4.

 

 

 

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