| 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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