Ingredients:
1 16-ounce block firm tofu
3 cloves garlic, peeled and sliced thin (1-1/2 tablespoons)
2 stalk celery sliced
3 tablespoons diced red bell pepper
3 cloves garlic, peeled and sliced thin (1-1/2 tablespoons)
2 stalk celery sliced
3 tablespoons diced red bell pepper
1 zucchini cut with cone #2
1 tablespoons oil
2 T. curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup sliced green onions, scallions, chives, or 1/2 cup minced onion
2 teaspoons tamari or soy sauce
1 tomato diced
1 tablespoons oil
2 T. curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup sliced green onions, scallions, chives, or 1/2 cup minced onion
2 teaspoons tamari or soy sauce
1 tomato diced
Directions:
Drain the tofu and crumble it, using clean hands.
2. Sauté the garlic and diced pepper with the oil in a 10 inch gourmet or 11 inch skillet on medium heat, for about 2 minutes.
3. Stir in the crumbled tofu first, then add curry, salt, pepper, green onions (scallions, chives, or onions), and soy sauce.
4. Cook the tofu for 3 more minutes, stirring occasionally. Add tomato and serve with toast.
2. Sauté the garlic and diced pepper with the oil in a 10 inch gourmet or 11 inch skillet on medium heat, for about 2 minutes.
3. Stir in the crumbled tofu first, then add curry, salt, pepper, green onions (scallions, chives, or onions), and soy sauce.
4. Cook the tofu for 3 more minutes, stirring occasionally. Add tomato and serve with toast.
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