| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
New, Vegtime7 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable or light olive oil |
| 1 |
lg |
Red bell pepper |
|
|
Cut into short and narrow strips; (1 1/4 cups) |
| 1 1/2 |
c |
Sliced cremini mushrooms; (3 to 4 oz.) |
| 1 |
lb |
Firm tofu |
|
|
Well drained and crumbled |
| 2 |
|
Scallions; sliced |
|
|
(1/3 cup); up to 3 |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Mild curry powder; up to 1 |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
Firm tofu is a good choice for dishes that call for crumbled tofu, like
this egg-free scramble. While it makes a wonderful light dinner, it would
work equally well for brunch or lunch. Serve with toasted whole-grain or
rye toast and some diced ripe tomatoes.
Meal plan: Tiny new potatoes are a splendid accompaniment. Microwave 16 to
20 new potatoes. Start with 10 minutes on HIGH, then test for doneness and
microwave for additional time as needed, until just tender. For crisp
potatoes, cut in half and saute quickly in a little soy margarine.
In large skillet, heat oil over medium heat. Add bell pepper and mushrooms
and cook, stirring occasionally, until tender, 6 to 8 minutes. Increase
heat and cook, stirring, until any liquid remaining in pan evaporates. Add
tofu, scallions, salt, curry powder and pepper. Reduce heat to medium and
cook, stirring often, until heated through, 5 to 7 minutes. Serve hot.
PER SERVING: 113 CAL.; 9G PROT.; 7G TOTAL FAT (1 G SAT. FAT); 6G CARB.; 0
CHOL.; 442MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 28
Converted by MM_Buster v2.0l.
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