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Creamy scrambled tofu

Yield: 4 Servings

1/4 c Vegetable stock      2 ea Potatoes peeled & diced
1 ea Green bell pepper diced      2 ea Green onions chopped
10 1/2 oz Firm silken tofu crumbled      3 tb Mellow white miso
2 tb Water      1/4 ts Turmeric

Parsley for garnish Bring the vegetable stock to a boil in a large skillet. Add the potatoes pepper & green onions. Reduce heat & simmer until the potato is tender. Add tofu & cook until heated through. Remove from heat & set aside. Stir together the remaining ingredients in a bowl. Stir into the waiting potato mixture & serve imemdiately garnished with the parsley. Vegetarian Gourmet, Special Low-Fat Issue 1995

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More