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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Main dish, Vegetarian 2 Servings

INGREDIENTS

1 tb Olive or canola oil
1 lg Onion peeled & coarsely chopped
2 lg Garlic cloves peeled & finely chopped
6 Scallions; thinly sliced, (keep white & green parts separate)
1/4 lb Mushrooms; thinly sliced
1 sm Red bell pepper seeded and diced
1 lb Silken or soft tofu; drained mashed or crumbled
1/2 ts Dried leaf oregano
1/4 ts Tumeric (optional)
1/4 c Finely chopped green olives (pitted)
1 Sheet nori sea vegetable finely shredded (optional)
Tamari or soy sauce to taste
Freshly ground black pepper
Hot sauce (optional)

INSTRUCTIONS

Great for brunch or a light supper dish, this recipe can easily be doubled
to serve 4 to 6.  Silken tofu results in a very soft-cooked texture, while
soft tofu will be slightly firmer.
NOTE: Tumeric will give a faint yellow color to the mixture, but will not
contribute significantly to the taste.
DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion,
garlic, and white of scallions until the onions turn light brown, about 4
to 5 minutes.
Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and
continue to saute over medium-high heat for another 3 minutes, stirring
frequently.  Stir in the scallion greens, olives, nori (if using), soy
sauce and pepper to taste.  Pass optional hot sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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