Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   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