Mushroom And Bell Pepper Scrambled Tofu

[Guest guest]

* Exported from MasterCook *

 

Mushroom And Bell Pepper Scrambled Tofu

 

Recipe By : www.vegetariantimes.com 5/00

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon vegetable or light olive oil

1 large red bell pepper

cut into short and narrow strips -- 1

1 cups sliced cremini mushrooms -- (3 to 4 oz.)

(up to 1 1/2 cups)

1 pound firm tofu

well drained and crumbled

2 sliced scallions -- (1/3 cup)

up to 3 scallions

3/4 teaspoon salt

1/2 teaspoon mild curry powder -- up to 1

1/4 teaspoon freshly ground black pepper

 

4 Servings Dairy Free

 

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 needed, until just tender. For crisp

potatoes, cut in half and saut‚ 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.

 

Per serving: 113 cal.; 9g prot.; 7g total fat (1g sat. fat); 6g carb.; 0

chol.; 442mg sod.; 2g fiber

 

 

 

 

 

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