Ingredients Jump to Instructions ↓

  1. 1 tb Olive or canola oil

  2. 1 lg Onion - peeled & coarsely chopped

  3. 2 lg Garlic cloves - peeled & finely chopped

  4. 6 Scallions; thinly sliced, - (keep white & green parts - separate)

  5. 1/4lb Mushrooms; thinly sliced

  6. 1 sm Red bell pepper - seeded and diced

  7. 1 lb Silken or soft tofu; drained - mashed or crumbled

  8. 1/2ts Dried leaf oregano

  9. 1/4ts Tumeric

  10. 1/4c Finely chopped green olives -(pitted)

  11. 1 Sheet nori sea vegetable - finely shredded Tamari or soy sauce - to taste Freshly ground black pepper Hot sauce

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


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