vegan - Scrambled Tofu with Sun-Dried Tomatoes

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* Exported from MasterCook *

 

Scrambled Tofu with Sun-Dried Tomatoes

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound soft tofu

10 sun-dried tomatoes -- softened in hot water

1 tablespoon olive oil

3 leeks -- cleaned and chopped

2 teaspoons minced garlic

1/2 pound button mushrooms -- chopped

1/4 cup dry white wine

1/2 ounce porcini mushrooms -- softened in hot water

2 teaspoons minced fresh oregano -- or 1/2 teaspoon dried

1/4 teaspoon salt

1/8 teaspoon nutmeg

4 green Greek olives -- pitted

8 Kalamata olives -- pitted

1/2 cup shredded arugula leaves -- or 1/3 cup shredded basil

leaves

 

Yield: 4 servings * Prep Time: 20 minutes * Cooking Time: 20 minutes

 

A simple tofu preparation that is delicious as a filling for crepes or served

with rice.

 

1. Drain the tofu and cut it into 1-inch-thick slabs. Place on a clean kitchen

towel with a second towel on top. Gently press the tofu to extract some of the

rater, then allow the tofu to rest for 20 minutes. Drain the sun-dried tomatoes,

saving their liquid, then shred the tomatoes into 1/4-inch-thick slices. Set

aside.

 

2. In a 12-inch skillet, heat the olive oil over medium high heat. Add the leeks

and cook, stirring constantly, until they just begin to soften, about 1 minute.

Reduce the heat to low and add the garlic. Continue to cook, stirring often,

until the leeks are very soft and the thinnest parts of them are translucent.

 

3. Turn the heat to medium high and add the chopped mushrooms. Cook, stirring

and tossing constantly until all of the mushroom pieces have been lightly coated

with oil, about 2 minutes. Add the wine and cook, shaking the pan occasionally,

until the steam dies down and the smell of alcohol evaporates, about 1 minute.

Drain the porcini mushrooms, saving their soaking liquid, and add them long with

the sun-dried tomatoes to the skillet.

 

4. Combine the strained soaking liquid from the mushrooms with the

tomato-soaking liquid. Measure out 3/4 cup of this and add it to the skillet.

Stir in the oregano, salt, nutmeg, and the tofu. Mash the tofu against the sides

of the skillet so that it breaks into rough, small shapes. Continue to cook,

stirring often, until only a thin coating of liquid remains, about 10 minutes.

 

5. Stir the olives into the tofu mixture and warm through. Remove it from the

heat and stir in the arugula or the basil. Taste and adjust the seasonings.

Serve.

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 140 Calories; 6g Fat (37.7% calories from

fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 374mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat.

 

 

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