Creamy Scrambled Tofulow-fat, breakfast 1/4 cup vegetable stock 2 each potatoes, peeled & diced 1 each green bell pepper, diced 2 each green onions, chopped 10 1/2 oz firm silken tofu, crumbled 3 tablespoon mellow white miso 2 tablespoon water 1/4 teaspoon turmeric 1 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 |
