Instructions: Heat a deep skillet. Add 2-3 tablespoons of water and add scallions and a splash of soy sauce. Water-saute for 30 seconds. Add carrots, a splash of soy sauce and saute 1 minute. Add mushrooms and corn, a splash of soy sauce and saute for 1-2 minutes. Spread veggies evenly over skillet surface. Top with crumbled tofu, season lightly with soy sauce and add a light sprinkling of water to allow the dish to steam. Cover and simmer for 5-7 minutes. Remove cover and stir to combine ingredients.

Soft Polenta

Bring water and salt to a rolling boil. Slowly whisk corn meal into boiling water, reduce heat to
low and cook, stirring frequently, until mixture thickens and center

"heaves," about 25 minutes.

Spoon soft polenta into individual serving bowls and top with scrambled tofu. Serve hot.

NOTES : We enjoy scrambled tofu, but I never thought to put it over polenta. Try this for breakfast or dinner.

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