Recipe: Vegetable Tofu Scramble
Categories: Vegetarian, Vegan, Main dish
Yield: 4 Servings
2 tb Olive oil 1 lb Tofu, soft; cut into 1/2" -- cubes 1 md Onion; chopped 1 md Zucchini; cut into 1/2-inch- -- thick rounds 1 Corn ear; kernels cut off -- the cob, OR 3/4 c Corn, frozen; thawed 4 oz Asparagus; trimmed and cut -- into 1-inch pieces 2 Garlic cloves; minced 2 md Tomatoes; cut into 1/2-inch -- cubes 1/2 c Basil or parsley, fresh; -- chopped 2 tb Tamari 1 ts Cumin; ground
1/2 ts Turmeric
1/8 ts Cayenne pepper
In a wok or large skillet, heat the oil over medium-high heat. Add the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry until crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari, cumin, turmeric, and cayenne pepper, and stir fry until the tomatoes are heated through, about 1 minute. Serve immediately.
Originally in _May All Be Fed: Diet for a New World_ by John Robbins
STVS Newsletter/MM by Dianne Smith/DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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