Title: Vegetable Tofu Scramble
Categories: Vegetarian Vegan Main
Yield: 4 Servings

2	tb	Olive oil
1	lb	Tofu, soft; cut into 1/2" -cubes
1	md	Onion; chopped
1	md	Zucchini; cut into 1/2-inch- -thick rounds
1		Corn ear; kernels cut off -the cob; or
3/4	c	Corn, frozen; thawed
4	oz	Asparagus; trimmed and cut -into 1-inch pieces
2		Garlic cloves; minced
2	md	Tomatoes; cut into 1/2-inch -cubes
1/2	c	Basil or parsley, fresh -chopped
2	tb	Tamari
1	ts	Cumin; ground
1/2	ts	Turmeric
1/8	ts	Cayenne pepper

In a wok or large skillet, heat the oil over medium-high heat. Add the tofu, onion, zucchini, corn, asparagus, and garlic and stir-fry until crisp-tender, about 3 minutes. Add the tomatoes, basil, tamari, cumin, turmeric, and cayenne pepper, and stir fry until the tomatoes are heated through, about 1 minute. Serve immediately.

Originally in _May All Be Fed: Diet for a New World_ by John Robbins STVS Newsletter/MM by Dianne Smith/DEEANNE

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