Serves: 2
Total Calories: 107

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, (keep white & green parts separate)
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.

Nutritional Facts:

Serves: 2
Total Calories: 107
Calories from Fat: 60

More Recipes from the Cook'n Vegetarian Cookbook:
Autumn Breakfast Squash Soup
Big Batch Lemon Muffins
Bran Muffins
Coconut Sticks
Cranberry Upside-Down Muffins
Eggless Pancakes
French Toast
French Toast Strata
Golden Millet Porridge
Golden Wheat Pancakes
Granola
Granola II
Light Sabayon
Lightened Maple Syrup
Polenta
Scrambled Tofu
Sorrel Omelet
Sweet Rice Dumplings