Scrambled Tofu

Ingredients

• 1 tablespoon olive or canola oil
• 1 large onion, peeled and coarsely chopped
• 2 large garlic cloves, peeled and finely chopped
• 6 scallions (white and green parts keptseparate, thinly sliced
• 1/4 pound mushrooms, thinly sliced
• 1 small red bell pepper, seeded and diced
• 1 pound silken or soft tofu, drained andmashed or crumbled*
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon turmeric (optional)
• 1/4 cup finely chopped pitted green olives
• 1 sheet nori sea vegetable, finely shredded (optional)
• Tamari or soy sauce, to taste
• Freshly-ground black pepper
• Hot sauce (optional)

Instructions

1. In a large skillet or wok, heat the oil and sauté the onion, garlic and white of scallions until the onions turn light brown, about 4 to 5 minutes.
2. Add the mushrooms, red pepper, tofu, oregano and turmeric (if using), and continue to sauté over medium high heat for another 3 minutes, stirring frequently.
3. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste.
4. Pass optional hot sauce.

Notes

* Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.

Turmeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.