Name: Low-Fat Scrambled Tofu
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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Vegtime7	4	servings

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

INSTRUCTIONS

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
Converted by MM_Buster v2.0l.

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