| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dishes, Vegetarian, Soyfoods, Vegetables |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Red wine |
| 2 |
c |
Chopped mushrooms |
| 1 |
|
Red bell pepper; seeded and diced |
| 8 |
|
Scallions; sliced |
| 1 |
|
Garlic clove; minced |
| 1 |
lb |
Tofu; silken lite (firm), diced |
| 1/4 |
c |
Salsa |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Chopped basil |
| 2 |
tb |
Chopped flat-leaf parsley |
INSTRUCTIONS
Makes 4 servings
This simple tofu dish is full of hearty vegetables. Stuff it in a
whole-wheat pita for an easy lunch on the run.
1. In a large nonstick skillet, heat the wine. Add the mushrooms, bell
pepper, scallions and garlic; cook, stirring as needed, until the
vegetables are softened, 10-12 minutes.
2. Stir in the tofu, salsa, salt and pepper; cook, stirring as needed,
until the tofu is heated through and the flavors are blended, about 5
minutes. Stir in the basil and parsley.
Converted by MC_Buster.
Recipe by: based on a recipe from Weight Watchers Versatile Vegetarian
Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Apr 25,
1999, converted by MM_Buster v2.0l.
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