Scrambled Tofu with Sautéed Vegetables

The colorful vegetables are the perfect compliment to the scrambled tofu. To reduce fat intake, omit the oil and use vegetable cooking spray on a nonstick pan.

1 tablespoon safflower oil
1 pound firm tofu, squeezed and crumbled
1/2 teaspoon {salt}, or less, to taste
1/8 teaspoon turmeric
1  medium onion, minced
1/2  red bell pepper, chopped
1/2 cup sliced mushrooms
1/8 teaspoon freshly ground {pepper}
Heat 1/2 tablespoon of the oil in a large skillet over medium heat. Add the tofu, 1/4 teaspoon of the salt, and the turmeric and cook, stirring until well mixed and heat through, about 2 minutes. Adjust the seasonings, and continue cooking over very low heat until all the liquid is absorbed.

Meanwhile, prepare the vegetable topping. Heat the remaining 1/2 tablespoon oil in a medium skillet over medium-high heat. Add the onion and bell pepper, and cook until tender, about 5 minutes. Add the mushrooms, the remaining 1/4 teaspoon of salt, and the pepper, and cook 1 minute longer, or until the liquid is absorbed.

To serve, divide the scrambled tofu among serving plates and top each with a spoonful of the sautéed vegetables.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 15-20 min

Servings: 4

Recipe By: Robin Robertson

From:  The Soy Gourmet
Used with permission of Plume