Dish: scrambled tofu
Rushed Tofu
1 tablespoon olive or canola oil
1 large onion, peeled and coarsely chopped
2 large garlic cloves, peeled and carefully chopped
6 scallions (white and green parts kept different, very finely sliced
1/4 pound mushrooms, thinly sliced
1 little red bell pepper, seeded and diced
1 pound silken or soft tofu, drained pipes and mashed or fallen apart *
1/2 teaspoon dried leaf oregano
1/4 teaspoon turmeric (optional)
1/4 cup finely chopped pitted green olives
1 sheet nori sea veggie, finely shredded (optional)
Tamari or soy sauce, to taste
Freshly-ground black pepper
Hot sauce (optional)
* Silken tofu leads to a very soft-cooked texture, while soft tofu will be slightly firmer.
KEEP IN MIND: Turmeric will offer a faint yellow color to the mixture, but will not contribute significantly to the taste.
Add the mushrooms, red pepper, oregano, tofu and turmeric (if utilizing), and continue to sauté over medium-high heat for another 3 minutes, stirring often. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste.
In a big frying pan or wok, heat the oil and sauté the onion, garlic, and white of scallions till the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, turmeric and oregano (if using), and continue to sauté over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if utilizing), soy sauce and pepper to taste.
