Karen's Gourmet
 Low-Carb Recipes

Curried Tofu, Mushroom and Pepper Scramble

Serves 4

• 2 Tbsp. vegetable oil
• 1 large red pepper, cut into short, narrow strips
• ¼ lb. sliced mushrooms
• 2 blocks firm tofu, 350 grams each well drained and crumbled
• 3 Tbsp. green onions, thinly sliced
• 1 tsp. curry powder
• salt and black pepper to taste
• 1/2 cup ripe tomato, finely diced
• 1 Tbsp. coarsely chopped parsley or cilantro

In a large frying pan, heat the vegetable oil over medium heat. Add the pepper and mushrooms and cook, stirring occasionally until tender. Increase the heat and cook, stirring until any liquid in the pan evaporates. Add the tofu, green onions, curry powder, salt and pepper. Reduce the heat and cook until heated through. Stir in the tomato and parsley or cilantro.