| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegtime7 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Vegetable broth |
| 1 |
|
Onion; peeled and diced |
| 1 |
tb |
Garlic; minced |
| 10 |
oz |
Firm tofu; rinse/drain/crumble |
| 1/2 |
sm |
Green bell pepper; seeded and chopped |
| 1/2 |
c |
Mushrooms; sliced |
| 1 1/2 |
tb |
Mustard; chinese or dijon |
| 2 |
tb |
Light miso |
| 2 |
tb |
Water |
| 2 |
ts |
Curry powder |
| 1 |
ts |
Dry tarragon |
| 1/2 |
ts |
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
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