Scrambled Tofu with Vegetables

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* Exported from MasterCook *

 

Scrambled Tofu with Vegetables

 

Recipe By :Totally Dairy-Free Cooking - Louis Lanza

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

1 teaspoon ground turmeric

1 teaspoon minced garlic

1/2 cup minced onions

3 teaspoons Bragg's Liquid Aminos, or tamari soy sauce

1/2 cup minced tomatoes

2 tablespoons minced bell peppers

1/2 cup sliced button mushrooms

sea salt and freshly ground black pepper

2 tablespoons trimmed and thinly sliced scallions

 

Freeze the tofu in the original package for a minimum of 12 hours. Defrost the

unopened package in warm water or overnight in the refrigerator. Drain the

liquid from the package and press the tofu firmly between your hands to rid it

of excess liquid. The finished tofu will resemble the texture of a damp sponge.

 

Crumble the tofu in a mixing bowl and sprinkle with the turmeric and mix well.

 

Spray a nonstick skillet with canola oil spray and set over medium heat. Add

the garlic and onions and cook, stirring, until the onioons are translucent,

about 3 minutes. Add 1/4 cup of water and 2 teaspoons of the liquid amino, and

stir. Add the tomatoes, bell peppers, and mushrooms, and cook, stirring, for 3

minutes. Add the tofu, and stir for an additional 4 to 5 minutes. Drizzle in

1/4 cup water and the remaining 1 teaspoon of liquid amino and stir for an

additional 3 minutes. Season with salt and pepper to taste and top with the

scallions.

 

Description:

" Try making a steaming breakfast tortilla wrap. "

 

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Per Serving (excluding unknown items): 65 Calories; 3g Fat (43.3% calories from

fat); 6g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

 

 

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