| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Sept., Veg-cook | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Firm tofu drained |
| 1/2 | Leek that has been cut | |
| Lengthwise, cleaned and | ||
| Diced | ||
| 1/4 | t | Mustard seeds |
| 1/4 | 1/2 tsp. curry powder | |
| 1/4 | c | Water |
| Tamari, soy sauce | ||
| Cayenne powder and black | ||
| Pepper to taste |
INSTRUCTIONS
Heat oil in skillet until hot. Add mustard seeds and when they begin to pop add leek and saute for 2 minutes. Add crumbled tofu and continue sauting for 2 more minutes. Add water, tamari, and spices. Cover and cook until all water is cooked off. Serve with sprouts. I also saute with red pepper, black olives, celery and often throw in a handful of leftover brown rice whenever possible. From: kbrewer@nickel.ucs.indiana.edu (kevin k brewer). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 56
Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 10.1mg
Potassium: 157.1mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 11.3g