Name: Scrambled Tofu
Ingredients: 2 tb Red wine; 2 c Chopped mushrooms; 1 Red bell pepper; seeded and diced; 8 Scallions; sliced; 1 Garlic clove; minced; 1 lb Tofu; silken lite (firm), diced; 1/4 c Salsa; 1/2 ts Salt; 1/4 ts Freshly ground black pepper; 2 tb Chopped basil; 2 tb Chopped flat-leaf parsley

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Main dishes, Vegetarian, Soyfoods, Vegetables	4	servings

INGREDIENTS

2	tb	Red wine
2	c	Chopped mushrooms
1		Red bell pepper; seeded and diced
8		Scallions; sliced
1		Garlic clove; minced
1	lb	Tofu; silken lite (firm), diced
1/4	c	Salsa
1/2	ts	Salt
1/4	ts	Freshly ground black pepper
2	tb	Chopped basil
2	tb	Chopped flat-leaf parsley

INSTRUCTIONS

Makes 4 servings
This simple tofu dish is full of hearty vegetables. Stuff it in a
whole-wheat pita for an easy lunch on the run.
1. In a large nonstick skillet, heat the wine. Add the mushrooms, bell
pepper, scallions and garlic; cook, stirring as needed, until the
vegetables are softened, 10-12 minutes.
2. Stir in the tofu, salsa, salt and pepper; cook, stirring as needed,
until the tofu is heated through and the flavors are blended, about 5
minutes. Stir in the basil and parsley.
Converted by MC_Buster.
Recipe by: based on a recipe from Weight Watchers Versatile Vegetarian
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Apr 25,
1999, converted by MM_Buster v2.0l.

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