Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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)
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.
