Scrambled Tofu Topping

Food Service Search Staff

INGREDIENTS:2 cups sweet red peppers, diced
1 cup green onions, minced
2 Tbsp. soybean oil
1 quart spinach leaves, thinly sliced
1 cup parsley, minced
2 tsp. dried thyme leaves, crumbled
1 tsp. salt
1 tsp. ground pepper
3 lbs. silken tofu, crumbled
1 quart liquid lowfat egg substitute
½ cup bacon bits (optional) DIRECTIONS:Saute peppers and green onions in oil in large non-stick skillet until heated. Add tofu and egg substitute. Cook and stir until no longer runny. Sprinkle with bacon bits, if desired. Serve over toasted English muffins or small baked potatoes. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: UNITED SOYBEAN BOARD