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LOCATION: Recipes >> Vegetarian >> Scrambled Tofu 05

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MUSHROOM SCRAMBLER

1 (1-pound) package firm tofu
2 teaspoons oil
2 cloves garlic, minced
4 cups sliced assorted mushrooms (brown, button and shiitake)
1/2 cup chopped green onions
1 teaspoon minced fresh rosemary
2 (4-ounce) containers egg substitute
1/2 cup grated Fontina cheese
Salt, pepper

Drain tofu and crumble into cottage cheese-size pieces. Heat oil
in large skillet and add tofu. Cook over medium-high heat until
tofu becomes light golden brown, about 5 minutes. Add garlic and
cook 3 to 4 minutes more. Add mushrooms and continue to cook until
mushrooms begin to brown, then add green onions and rosemary. Cook
3 to 4 minutes. Add egg substitute and cook just until liquid begins
to set, then add cheese and salt and pepper to taste. Cook just
until cheese begins to melt. Do not overcook.

Makes 6 servings.

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