Stir Crazy! Scrambled Tofu

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* Exported from MasterCook *

 

Scrambled Tofu

 

Recipe By : Stir Crazy! by Sarah Jane Cheney, page 60

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons canola or peanut oil

1 medium to large onion -- chopped fine

4 cloves garlic -- minced

1 medium to large red bell pepper -- chopped fine

1/2 cup grated carrot

3/4 teaspoon ground turmeric

1 1/2 teaspoons ground cumin

1 pinch cayenne pepper -- or to taste

Freshly ground black pepper -- to taste

1 1/2 pounds firm tofu -- mashed

1 1/2 teaspoons fresh lemon juice

1 teaspoon salt -- or to taste

1/3 cup chopped fresh cilantro

 

Try this no-cholesterol, faux-egg dish for breakfast with toast or roll it

up in tortillas.

 

Set a wok over high heat. Pour in the oil and tilt the pan to coat the

sides. Add the onion and stir-fry for about 2 minutes, until it appears

translucent. Add the garlic, bell pepper, and carrot; continue to stir-fry

for 1 to 2 minutes, until the vegetables are just tender.

 

Stir in the turmeric, cumin, cayenne, and black pepper; stir-fly briefly -

less than a minute. Add the tofu and cook, stirring, for several minutes,

until it's thoroughly combined with the other ingredients. Add the lemon

juice and salt and remove from the heat. Sprinkle with cilantro and serve

immediately

 

Serves 4

 

Calories: 178, Carbohydrates: 10g, Total fat: 9g, Cholesterol: 0g, Protein:

12g, Sodium: 553 mg.

 

 

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