| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breakfast |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Hot water |
| 1 |
tb |
Miso |
| 1 |
tb |
Low-sodium soy sauce OR |
| 1 |
tb |
Tamari |
| 1/4 |
ts |
Turmeric powder |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
Dried dill |
| 1 |
|
Sweet red pepper, diced |
| 6 |
lg |
Mushrooms, thinly sliced |
| 1 |
sm |
Onion, minced |
| 1/4 |
c |
Safflower oil |
| 8 |
oz |
Firm tofu |
INSTRUCTIONS
In a small bowl, combine the water, miso, soy sauce or tamari,
turmeric, basil and dill. Set aside.
In a large frying pan over medium-high heat, saute the peppers,
mushrooms and onions in the oil, stirring frequently, for 10 minutes,
or until the onions soften.
Crumble the tofu into small chunks and add to the pan. Cook, stirring
frequently, for 5 minutes.
Pour the liquid mixture over the tofu and saute for 2 minutes.
Serve with a slice of toasted whole grain bread and piece of fruit.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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