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Thursday, June 5, 2014

Scrambled Tofu with Miso for One

2 TBLSP water
4 ounces (approximately) firm tofu, cubed
3 slices yellow onion, diced
2 cloves garlic, minced
2 mushrooms, sliced
2 TBLSP olive oil

1 heaped teaspoon brown mustard
1 healthy TBLSP white miso

A couple of sprinkles of garam masala (you could use curry instead)
2 TBLSP cilantro, finely chopped
¼ teaspoon dried tarragon
Freshly ground black pepper

1.      Heat the water in a skillet or wok, add the tofu, onions, garlic, and mushrooms, then add the oil. Cook for 8-10 minutes over a medium heat, until onions and mushrooms are wilted.
2.      Mix the mustard and miso together in a small bowl and add to the tofu mixture in the pan.
3.      Stir in the garam masala, cilantro, and tarragon, and continue cooking for 3-4 minutes until most of the liquid in the pan has evaporated.
4.      Serve hot, with salt and pepper over the top.

Serves 1, or two if you have bread or other side dish. 

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