Scrambled Tofu with Tomatoes and Fresh Basil


Serves: 4
Total Calories: 144

Ingredients

1 tablespoon sesame or extra virgin olive oil
1 cup coarsely chopped zucchini
1/2 cup julienned carrot
1/2 cup coarsely chopped celery
1/2 teaspoon turmeric
1 1/2 cups coarsely chopped Italian plum tomatoes
1 cup coarsely chopped green bell pepper
1 pound firm tofu cut into 1/2 inch cubes
1/2 cup tightly packed, coarsely chopped basil
2 tablespoons nutritional yeast
1 tablespoon tamari sauce

Directions:

1. Heat the oil in a medium-sized skillet over medium heat. Add the zucchini, carrots, and celery, and sauté, stirring occasionally for 3 to 5 minutes, or until the vegetables brighten in color.

2. Add the turmeric, tomatoes, and bell pepper. Continue to sauté 2 to 3 minutes, add the tofu, and mix the ingredients well. Sauté another 3 to 5 minutes, then stir in the basil, yeast, and tamari.

3. Adjust the seasonings, if desired, and serve immediately.

For a Change . . .
• Use soft or extra-firm tofu for different textures.
• To add color to the dish, use various types of bell peppers— red, orange, and/or yellow.
• During fall and winter seasons, use vegetables such as collards and scallions, and herbs like cilantro.
• Instead of carrots and celery, use more tomatoes and bell peppers.

Nutritional Facts:

Serves: 4
Total Calories: 144
Calories from Fat: 30

This Scrambled Tofu with Tomatoes and Fresh Basil recipe is from the Going Wild in the Kitchen Cookbook. Download this Cookbook today.




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