This Can't be Tofu! Tofu-Vegetable Saute Or Scramble

[Guest guest]

* Exported from MasterCook *

 

Tofu-Vegetable Saute Or Scramble

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 73

Serving Size : 3 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 carton firm tofu -- drained

and lightly pressed

Salt and freshly ground black pepper

3 cooked medium potatoes -- diced

1/3 cup diced onion or 4 big scallions.

including half of the greens -- sliced

1 garlic clove -- chopped

2 zucchini -- diced

1 cup corn kernels -- cooked or raw

1 bell pepper -- finely diced

2 Roma tomatoes -- seeded arid diced

2 tablespoons chopped parsley

2 tablespoons chopped basil or marjoram

2 whole eggs or 3 egg whites -- (optional)

1/2 cup grated sharp Cheddar cheese -- (optional)

 

Serves 3 to 4

 

A scramble, like fried rice or a casserole, can absorb all kinds of

vegetables, including any interesting bits and leftovers that might be

hiding in the refrigerator. If you wish additional protein, 1 or 2 beaten

eggs can be added at the last minute.

 

1. Heat a nonstick skillet, add 2 teaspoons of the oil, and crumble in the

tofu. Cook over medium-high heat, stirring occasionally, until the tofu is

dry and lightly browned, 5 to 7 minutes. Season with salt and pepper, turn

it into a bowl, and set aside. Return the pan to the heat.

 

2. Add the remaining oil to the pan and add the next six

ingredients. Saute over high heat until the vegetables are hot and

starting to color a bit. Add the tomatoes and herbs. Season the

vegetables, then return the tofu to the pan.

 

3. If using the eggs, pour them over the tofu and vegetables, then cook,

while stirring, until they're set. Add the cheese, if using.

 

- - - - - - - - - - - - - - - - - -