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, ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.