| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Onion, diced |
| 5 |
|
Cloves garlic, minced |
| 1/2 |
c |
Red bell pepper, diced |
| 1 |
t |
Cumin seed |
| 12 |
oz |
Brown mushrooms, halved or |
|
|
quartered depending on |
|
|
size |
| 1 |
|
Container, 16-oz of fresh |
|
|
green salsa *see note |
| 6 |
oz |
Extra firm, low-fat tofu |
|
|
cut in 1/2 inch cubes |
| 1 |
T |
Veg stock powder, opt |
|
|
Cilantro |
|
|
Green onion |
|
|
Crushed red chili |
INSTRUCTIONS
Saute the onion, garlic, bell pepper, and cumin seed in veg stock
until soft. Add the mushrooms and continue to cook until they begin to
release theri juices. Pour in the salsa and add the tofu. Mix in the
veg stock powder. Bring to a boil and simmer for 15 minutes. Season to
taste. Serve with the garnishes over rice (I made Spanish rice). I
used a fresh green salsa from my local HFS. Ingredients are tomatillo,
mild green chili, jalepeno chili, onion, garlic, cilantro and lime You
can make your own or use a jar (like Mrs. Renfrow's brand). Posted to
recipelu-digest by LSHW <shusky@erols.com> on Mar 22, 1998
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