| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegtime7 | 4 | Servings |
INGREDIENTS
| 1/2 | c | Vegetable broth |
| 1 | Onion, peeled and diced | |
| 1 | T | Garlic, minced |
| 10 | oz | Firm tofu |
| rinse/drain/crumble | ||
| 1/2 | Green bell pepper, seeded | |
| and chopped | ||
| 1/2 | c | Mushrooms, sliced |
| 1 1/2 | T | Mustard, chinese or dijon |
| 2 | T | Light miso |
| 2 | T | Water |
| 2 | t | Curry powder |
| 1 | t | Dry tarragon |
| 1/2 | t | Chili powder |
| Salt and pepper, to taste | ||
| 1/4 | c | Cheese, grated low-fat |
| 4 | Corn tortillas, warmed | |
| Salsa, optional |
INSTRUCTIONS
Heat broth or water ina large skillet over medium-high heat. Add onion and garlic; cook, stirring, until onion is translucent, 3-5 minutes. Add tofu, bell pepper and mushrooms; cook 5 minutes. Stir mustard, miso and water together in a small bowl; pour mixture over tofu in skillet. Stir in curry powder, tarragon, chili powder, salt and pepper. Continue cooking 8-10 minutes or until most of the liquid evaporates. Add cheese, if desired. Serve over corn tortillas with salsa if desired. Makes 4 servings. | Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.
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