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1 tablespoon olive oil or canola oil
1 onion, peeled, coarsley chopped
2 garlic cloves, large, peeled, minced
6 scallion or chives, diced, thinly sliced,
1/4 pound mushrooms, thinly sliced
1 red bell pepper, seeded, diced
1 pound silken or soft tofu, drained, mashed or crumbled
1/2 teaspoon oregano dried leaf
1/4 teaspoon tumeric (optional)
1/4 cup green olives, pitted, finely chopped
1 sheet nori sea vegetable, finely shredded (opt.)
Tamari or soy sauce to taste
Black pepper freshly ground
Hot sauce (optional)
Notes: Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer. Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.
Directions: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.
1 onion, peeled, coarsley chopped
2 garlic cloves, large, peeled, minced
6 scallion or chives, diced, thinly sliced,
1/4 pound mushrooms, thinly sliced
1 red bell pepper, seeded, diced
1 pound silken or soft tofu, drained, mashed or crumbled
1/2 teaspoon oregano dried leaf
1/4 teaspoon tumeric (optional)
1/4 cup green olives, pitted, finely chopped
1 sheet nori sea vegetable, finely shredded (opt.)
Tamari or soy sauce to taste
Black pepper freshly ground
Hot sauce (optional)
Notes: Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer. Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.
Directions: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.
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