RCI-SP.005.0148.001
Mushroom and Bell Pepper Scrambled Tofu
.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- Tbs. vegetable or light olive oil1 unit
- red bell pepper1 largecut into short, narrow strips (1 1/4 cups)
- 1 to 1 1/2 cups
- lb. firm tofu1 unitwell drained and crumbled
- scallions2 to 3 unitsliced ( 1/3 cup)
- 3/4 tsp
- to 1 tsp. mild curry powder1/2 unit
- 1/4 tsp
Method
1
Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2
Add the bell pepper strips and cremini mushrooms to the hot oil, stirring occasionally until the vegetables are softened and the mushrooms release their liquid, about 5-6 minutes.
6 minutes
3
Stir in the crumbled tofu, breaking it into smaller pieces as it cooks, and combine with the vegetables.
3 minutes
4
Add the salt, mild curry powder, and freshly ground black pepper, stirring well to distribute the seasonings evenly throughout the tofu and vegetables.
2 minutes
5
Continue cooking, stirring frequently, until the tofu is heated through and the flavors have melded, about 2-3 minutes.
6
Fold in the sliced scallions just before serving, reserving a small amount as garnish if desired.