| 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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