Creamy scrambled tofu
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WmS7LP>4Y0--aJ(MI0}']$M]+ qhƧvvW6O~kw]DRtqy|vF8 y z wP(B^-pbL~Hx<ץZE? Ӫ&ƭ6Kn=88(:L41F1WM[`K#c"i t'9(*ߚذ[C, %TifK!&։T&* ⠊QX$Q̈i>-RC<7XJ;\ 02`@qv#gSH5g*rSe&98&e 32ʭ:C6:>4H)g5iQbN)8'ppTf2.DGG5֏sf8~ ݏe-A+!R}Ҙ8f0Bl@FUff|uMda7tTEVnbCuX;?Lս##eZn^09/tI*Geʂno oFJmlU!5-; HÏعJ?6r6e_bsgKu>_WtݎG;ڀ/Yr]Ƈ{YE`U.|U ۢ+Wafx- ٚViWn¹nIX-f[H*Y_%B|XVpVA:p/^Ҳq %z;憞_:]j5g0&>#W,w5<,oQHI8vswwwe5%l9=OPR }̲3׸1,9v`˙@}#ӝX ߧ3} nuiO ԑ2-cEAK0䜬={%M,2\F)\1ڐLu7^-U׈;z4|X.th/R@ S
Creamy scrambled tofu
  Tofu    Side dish    Breakfast    Lunch    Low Fat  
Last updated 10/4/2011 8:02:30 PM. Recipe ID 26478. Report a problem with this recipe.
WmS7LP>4Y0--aJ(MI0}']$M]+ qhƧvvW6O~kw]DRtqy|vF8 y z wP(B^-pbL~Hx<ץZE? Ӫ&ƭ6Kn=88(:L41F1WM[`K#c"i t'9(*ߚذ[C, %TifK!&։T&* ⠊QX$Q̈i>-RC<7XJ;\ 02`@qv#gSH5g*rSe&98&e 32ʭ:C6:>4H)g5iQbN)8'ppTf2.DGG5֏sf8~ ݏe-A+!R}Ҙ8f0Bl@FUff|uMda7tTEVnbCuX;?Lս##eZn^09/tI*Geʂno oFJmlU!5-; HÏعJ?6r6e_bsgKu>_WtݎG;ڀ/Yr]Ƈ{YE`U.|U ۢ+Wafx- ٚViWn¹nIX-f[H*Y_%B|XVpVA:p/^Ҳq %z;憞_:]j5g0&>#W,w5<,oQHI8vswwwe5%l9=OPR }̲3׸1,9v`˙@}#ӝX ߧ3} nuiO ԑ2-cEAK0䜬={%M,2\F)\1ڐLu7^-U׈;z4|X.th/R@ S



 
      Title: Creamy scrambled tofu
 Categories: Side dish, Tofu, Breakfast, Lunch, Low-fat
      Yield: 4 Servings
 
    1/4 c  Vegetable stock
      2 ea Potatoes, peeled & diced
      1 ea Green bell pepper, diced
      2 ea Green onions, chopped
 10 1/2 oz Firm silken tofu, crumbled
      3 tb Mellow white miso
      2 tb Water
    1/4 ts Turmeric
           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
 




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Recipe ID 26478 (Apr 03, 2005)

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