Recipe for cooking scrambled tofu

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Scrambled Tofu

1 Tbsp. olive or canola oil
1 lrg. onion, peeled and coarsely chopped
2 lrg. garlic cloves, peeled and chopped finely
6 scallions (white and green parts kept separate, thinly sliced
1/4 lb. mushrooms, thinly sliced
1 sm. red bell pepper, seeded and diced
1 lb. silken or soft tofu, drained and mashed or crumbled*
1/2 tsp. dried leaf oregano
1/4 tsp. turmeric (optional)
1/4 C. chopped finely pitted green olives
1 sheet nori sea vegetable, finely shredded (optional)
Tamari or soy sauce, to taste
Freshly-ground black pepper
Hot sauce (optional)

* Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.

NOTE: Turmeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.

In a lrg. skillet or wok, heat the oil and saut the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 min. Add the mushrooms, red pepper, tofu, oregano and turmeric (if using), and continue to saut over med.-high heat for another 3 min., stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.