PEPPER AND MUSHROOM SCRAMBLED TOFU
Sauteed mushrooms with Mancini Fried Peppers with Onion combined with Marsala wine flavored tofu, fresh tomatoes and cilantro!
Makes 5 cups
16 oz. pkg. extra firm water-packed tofu, rinsed, and wrapped in several layers of paper towel and squeezed to remove excess water
2 T. red wine vinegar
2 T. sugar
2 t. garlic powder
1 t. onion powder
1/2 t. turmeric
1/4 t. celery seed
1 t. salt
1/4 c. loosely packed fresh cilantro leaves, no stems
1/2 c. Marsala wine
In medium bowl combine all marinade ingredients.
Add tofu to the marinade bowl, breaking it apart into chunks as you add it. Stir gently to coat and let set while you prepare and saute the other ingredients.
4 T. margarine
1-1/2 lbs. fresh white mushrooms, washed and sliced into 1/4 – 3/8 inch thick slices
salt and freshly ground black pepper to taste
2 c. canned Fried Peppers with Onion by Mancini (www.mancinifoods.com)
1/4 c. additional cilantro leaves
2 fresh med. slicing tomatoes (ripe), cored and cut into chunks
salt and pepper to taste
In large skillet, over medium heat, melt margarine.
Add mushrooms, salt and pepper to taste, then saute till caramelized and tender throughout. This will take a few minutes.
Add the Mancini fried peppers. Stir well and cook throughout till very hot.
Next, add tofu plus marinade. Stir gently with a pancake turner, up and over, to distribute evenly among the mushrooms and peppers.
Continue to cook till the alcohol taste of the Marsala is out and liquid has evaporated.
Add additional cilantro and the tomatoes. Stir gently with the pancake turner to distribute evenly, then immediately remove from heat. The tomatoes will continue to cook from the heat of the other ingredients.
Spoon onto plates and serve.
Notes: Outstanding tofu eggs. Great for Sunday brunch or a late night supper!
Be careful not to mush up the tofu; it’s supposed to look like scrambled eggs.
If you haven’t tried Fried Peppers with Onion by Mancini, you’re missing out. They’re great, and have lots of uses in many recipes!