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Scrambled Tofu with Mushrooms and Peppers
1 medium onion, diced
8 medium white mushrooms, sliced 1/2 green or red bell pepper 1 garlic clove, chopped 1/4 tsp. sea salt 1 lb. soft tofu 1/2 tsp. turmeric black pepper, to taste
Spray skillet with non-fat cooking spray. Saute onion, mushrooms, red or green pepper, garlic and sea salt. Stir until tender. Add tofu; mash it around a bit until it comes to resemble bits of scrambled eggs. Continue to saut� for 5 to 8 minutes adding the turmeric as it cooks and gives the tofu a yellow scrambled egg color.
You can play around with the recipe a bit by adding whatever fresh or dried herbs you have around at the moment, adjusting to your taste. Makes 4 servings. Calories 90, Fat 3.5 g, Carbs 8 g, Sodium 150 mg, Fiber 1 g.