2 tbsp (25 ml) olive oil
1 cup (250 ml) chopped sweet green pepper
1/2 cup (125 ml) sliced fresh mushrooms
1 small red onion, diced
1 package (175 g) Tofu
2 tbsp (25 ml) plain water with a pinch of powdered ginger
1 small tomato, diced
In a pan, heat oil over medium heat and saute onion for 3 minutes, stirring often.
Add green pepper and mushrooms and cook for 5 minutes more.
Pour ginger water over tofu into bowl.
Mash it with a fork or crumble with your fingers.
Add to pan with ginger water.
Cover over medium heat, stirring often until tofu is heated through, about 2 minutes.
Add tomato. Cook for 1 more minute. Serve warm
