Title: Vegetable tofu scramble
 Categories: Vegetarian, Main dish
      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