| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Breakfasts, Menus, Tofu |
4 |
servings |
INGREDIENTS
|
|
Non-stick vegetable spray |
| 1 |
lb |
Medium or firm tofu liquid lightly squeezed out; crumbled |
| 1 |
|
Clove garlic; minced fine OR 1/4-teaspoon garlic powder |
| 1/2 |
md |
Onion; chopped fine |
| 1/4 |
|
Green pepper; chopped fine |
| 1 |
c |
Sliced mushrooms; optional |
| 1 |
tb |
Soy sauce or tamari |
| 1/8 |
ts |
Salt and pepper |
INSTRUCTIONS
1. Spray pan with vegetable spray and saute the tofu for about 5 minutes.
2. Add vegetables, sauteing until tender.
3. Add soy sauce, salt and pepper.
4. Serve Hot
Yields 4 servings.
>Recipe from Month of Meals 5, American Diabetes Association.
MENU - Brunch :: : Apricot Nectar and Ginger-Ale over Crushed Ice : Fresh
Mixed Berry Compote, topped with Low-Fat Vanilla Yogurt : Kale and Seasoned
Hash Browns* : Country Brunch Casserole* or Scrambled Tofu* : Whole Wheat
Rolls (*See recipe)
Consumer Connection Article by Sheila Gains, Colorado State University
Cooperative Extension, Arapahoe County April 2, 1998
www.colostate.edu/Depts/CoopExt/
Mc-Bust from kitpath@earthlink.net
Recipe by: Month of Meals 5, American Diabetes Association
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on May 07,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”