Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass
: ISBN: 0-688-10051-1
: Typed for you by Karen Mintzias

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