| 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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