Scrambled Tofu

As an alternative to scrambled eggs, this recipe can steal the show at brunch. If you'd like, add other vegetables (up to 2 cups total), such as shredded carrots, chopped red bell pepper, or sliced zucchini. In addition to the tofu, you can also add 1 or 2 eggs: Scramble the egg first until no visible liquid remains, remove it from the pan, and stir it in after the tofu mixture is cooked.

Ingredients

1 tbsp. olive oil

1 c. sliced mushrooms

½ c. finely chopped green bell pepper

2 green onions, finely chopped

2 cloves garlic, minced

1 ½ c. mashed silken firm tofu (12 ounces); (see Tip)

3 plum tomatoes, cut into ½-inch cubes

2 tbsp. soy sauce

1 tbsp. minced fresh flat-leaf parsley

1 tbsp. minced fresh basil, or ½ tsp. dried

1 tbsp. minced fresh oregano, or ½ tsp. dried

½ tsp. freshly ground pepper, or to taste

Salt to taste

Freshly grated Parmesan cheese, sprigs of fresh parsley or basil for garnish

Preparation

Heat the oil in a medium-size skillet over medium heat. Add the mushrooms, bell pepper, scallions, and garlic. Cook, stirring occasionally, until tender, about 4 minutes.

Stir in the tofu, tomatoes, soy sauce, parsley, basil, oregano, and pepper. Heat until warmed through, about 3 minutes. Taste and adjust the seasoning.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.