Seasoned Tempeh Filling in a Steamed Wonton Skin.
INGREDIENTS:
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
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.
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.