Scrambled Tofu And Vegetables on Polenta

Scrambled Tofu And Vegetables on Polenta Ingredients

Spring or filtered water	1 lb Extra firm tofu; crumbled
1 Scallions; thinly sliced (1	POLENTA
1 Carrot; thin matchsticks	5 c Spring or filtered water
1 c Button mushrooms; thinly	1 pn Sea salt
1/2 c Corn kernels; frozen or	1 c Fine yellow corn meal
Soy sauce

Instructions for Scrambled Tofu And Vegetables on Polenta

Heat a deep skillet. Add 2-3 tablespoons of water and add scallions and a splash of soy sauce. Water-saute for 30 seconds. Add carrots, a splash of soy sauce and saute 1 minute. Add mushrooms and corn, a splash of soy sauce and saute for 1-2 minutes. Spread veggies evenly over skillet surface. Top with crumbled tofu, season lightly with soy sauce and add a light sprinkling of water to allow the dish to steam. Cover and simmer for 5-7 minutes. Remove cover and stir to combine ingredients. Soft Polenta Bring water and salt to a rolling boil. Slowly whisk corn meal into boiling water, reduce heat to low and cook, stirring frequently, until mixture thickens and center "heaves," about 25 minutes. Spoon soft polenta into individual serving bowls and top with scrambled tofu. Serve hot. From Ellen C. Per serving: 1290 Calories; 42g Fat (28% calories from fat); 88g Protein; 156g Carbohydrate; 0mg Cholesterol; 254mg Sodium Food Exchanges: 8 Starch/Bread; 10 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat; 1 1/2 Other Carbohydrates Recipe by: Christina Pirello, Cooking the Whole Foods Way Posted to EAT-LF Digest by "Ellen C." on Jul 15, 1999, converted by MM_Buster v2.0l.

Main Ingredient: TofuCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Corn	Mushroom	Polenta
Salt	Scallion	Soy Sauce	Tofu

Breakfast Grains Tofu Vegan Vegetarian Corn Mushrooms Carrot Scallion Soy Sauce

for flavor and categorization

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