RECIPE for that water-pack tub of tofu!

[Guest guest]

I love this stuff, and in fact am about to make a double batch so I

can just reheat it during the week...

 

Tofu Scramble (from " The Modern Vegetarian Kitchen " by Peter Berley)

4 servings

 

3 tablespoons extra-virgin olive oil (I use much less)

1/2 cup finely chopped onion

1 plump garlic clove, finally chopped

2 tablespoon pine nuts

1/2 teaspoon freshly ground cumin

1/4 teaspoon hot red pepper flakes

1/2 teaspoon turmeric

1 pound firm tofu, rinsed, squeezed to remove excess moisture, and

patted dry

1 ripe tomato, peeled seeded, and chopped (some canned works ok too)

Coarse sea salt (or kosher salt)

2 tablespoons freshly squeezed lime juice

 

1. In a wide, heavy skillet over medium heat, warm the oil. Add the

onion and saute for 2 to 3 minutes. Stir in the garlic, pine nuts,

cumin, red pepper flakes, and turmeric, and saute for 2 minutes.

 

2. Place the tofu in a bowl and mash. Add the tofuu, tomato, 1 1/2

teaspoons salt, and lime juice to the skillet. Raise the heat and

simmer, stirring, for 5 minutes to heat through.

 

3. Taste and adjust seasonings. Serve hot.