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Creamy Scrambled Tofu

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Title: CREAMY SCRAMBLED TOFU
Categories: Side dish, Tofu, Breakfast, Lunch, Low-fat
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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TopicViewer Portal | Recipe Archive Home - By Category - Recipe - Side Dish Page 2 | Tofu Page 1 | Breakfast Page 2 | Lunch Page 1 | Low-fat Page 1

Creamy Scrambled Tofu

Creamy Scrambled Tofu, Side Dish, Tofu, Breakfast, Lunch, Low-fat