Gently press the tofu
between paper towels to remove the excess moisture, then crumble and mix in the
Teriyaki sauce. In one non-stick pan and 1 tbsp. of olive oil, cook the tofu
for about 5 minutes on medium heat. Saute the vegetables in another pan with
the remaining olive oil until softened. Mix together the tofu and vegetables
and serve with toasted bagels. Serves 2.
Creole
Side: - 1 tbs. olive
oil - 1 celery rib finely
chopped - 1 green onion finely
chopped - 1/2 green pepper
chopped - 1 small tomato seeded and
chopped - salt and pepper to
taste (Can be served with Yves Veggie
Breakfast Links))
In small pan, heat
1 tbs. oil and cook celery, green onion and green pepper over medium heat for 5
min (till celery is softened.) Add the tomatoes, salt and pepper and reduce
heat to simmer. (if serving with links, start the links in a the other pan when
adding the tomatoes.) Take the silken tofu
from the package, drain and pat with a paper towel. In a bowl, scramble the
tofu and turmeric. Add to hot oil and cook over medium heat for 5 minutes
(stirring occasionally.) Season with salt and pepper when almost done. Serve
scrambled tofu, creole side and links on warm plates. Serves 2.
