Tofu Scramble
Recipe
SRQ DAILY FRIDAY WEEKEND EDITION
FRIDAY AUG 5, 2016 |
BY VICKI CHELF
If you have never cooked with tofu this is an easy recipe to start with, and most people love it—even kids and non-vegans. If you don’t like curry, just add a pinch of turmeric for color and the herbs or spices you like. You can also substitute the mushrooms for another vegetable. Try it with whole grain toast or roasted potatoes for brunch, lunch or dinner.
Yield: 3-4 servings
Ingredients: 1-2 Tbsp. olive oil; 3 cups sliced mushrooms; 1 Tbsp. curry powder; 16 oz. firm tofu, mashed or crumbled; 1 tsp. salt; ½ cup chopped scallions.
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook, while stirring for a couple of minutes, or until the mushrooms are almost done. Add the curry powder and the tofu. Stir and cook for 3 to 4 minutes. Add the salt and scallions, mix and serve.
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