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Low-Fat Scrambled Tofu
Artist: _
Categories: Vegetables
Yield: 4 servings
Rating: 0
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Ingredients:
  • 1/2 c Vegetable broth
  • 1 Onion; peeled and diced
  • 1 tb Garlic; minced
  • 10 oz Firm tofu;
  • -rinse/drain/crumble
  • 1/2 sm Green bell pepper; seeded
  • -and chopped
  • 1/2 c Mushrooms; sliced
  • 1 1/2 tb Mustard; chinese or dijon
  • 2 tb Light miso
  • 2 tb Water
  • 2 ts Curry powder
  • 1 ts Dry tarragon
  • 1/2 ts Chili powder
  • Salt and pepper; to taste
  • 1/4 c Cheese; grated low-fat
  • 4 Corn tortillas; warmed
  • Salsa; optional
Procedures:
Heat broth or water ina large skillet over medium-high heat. Add onion and
garlic; cook, stirring, until onion is translucent, 3-5 minutes. Add tofu,
bell pepper and mushrooms; cook 5 minutes.

Stir mustard, miso and water together in a small bowl; pour mixture over
tofu in skillet. Stir in curry powder, tarragon, chili powder, salt and
pepper. Continue cooking 8-10 minutes or until most of the liquid
evaporates. Add cheese, if desired. Serve over corn tortillas with salsa if
desired. Makes 4 servings. |

Recipe by: Vegetarian Times, April 1996

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