Ornish - Scrambled Tofu and Vegetables

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Scrambled Tofu and Vegetables

 

Recipe By :Mary Carroll

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup minced carrots

1/3 cup sherry

1/2 cup diced onions

1/2 cup fresh, cooked corn kernels

1/2 cup minced red bell pepper

2 tablespoons diced jalapeno chili

1 cup fresh green peas

1/2 cup chopped celery

1 1/2 cups crumbled firm tofu (12 oz firm tofu)

1 tablespoon turmeric

1 teaspoon curry powder

1/4 teaspoon white pepper

1/2 teaspoon dried dill

1/2 teaspoon dried thyme

1 1/2 teaspoons fresh chives

salt

chopped scallions for garnish

 

Steam the carrots for 5 to 8 minutes until tender and set aside. Heat the

sherry in a saucepan and cook the onions until soft, adding more sherry as

necessary. Add the remaining vegetables, cover, and cook for about 5 to 10

minutes. Mix the tofu in a bowl with the spices, add it to the vegetables, and

saute until just heated through. Add salt to taste and garnish with chopped

scallions. Serve with salsa, garlic toast, or fruit salad.

 

Description:

" If you like tofu you may consider having this as a breakfast item

with toast, with or without the vegetables. "

Source:

" Dr. Dean Ornish's Program for Reversing Heart Disease "

Copyright:

" 1990, 1996 by Dean Ornish, M.D. "

Yield:

" 4 cups "

 

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Per serving: 86 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g

Protein; 13g Carbohydrate; 0mg Cholesterol; 24mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0