Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive or canola oil
1 lg Onion
- peeled coarsely chopped
2 lg Garlic cloves
- peeled finely chopped
6 Scallions; thinly sliced,
- (keep white green parts
- separate)
1/4 lb Mushrooms; thinly sliced
1 sm Red bell pepper
- seeded and diced
1 lb Silken or soft tofu; drained
- mashed or crumbled
1/2 ts Dried leaf oregano
1/4 ts Tumeric (optional)
1/4 c Finely chopped green olives
-(pitted)
1 Sheet nori sea vegetable
- finely shredded (optional)
Tamari or soy sauce
- to taste
Freshly ground black pepper
Hot sauce (optional)

Great for brunch or a light supper dish, this recipe can easily be
doubled to serve 4 to 6. Silken tofu results in a very soft-cooked
texture, while soft tofu will be slightly firmer.

NOTE: Tumeric will give a faint yellow color to the mixture, but will
not contribute significantly to the taste.

DIRECTIONS: In a large skillet or wok, heat the oil and saute the
onion, garlic, and white of scallions until the onions turn light
brown, about 4 to 5 minutes.

Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using),
and continue to saute over medium-high heat for another 3 minutes,
stirring frequently. Stir in the scallion greens, olives, nori (if
using), soy sauce and pepper to taste. Pass optional hot sauce.

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