| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Veg-cook, Sept. |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Firm tofu drained |
| 1/2 |
|
Leek that has been cut |
|
|
Lengthwise, cleaned and |
|
|
Diced |
| 1/4 |
ts |
Mustard seeds 1/2 tsp. curry powder |
| 1/4 |
c |
Water |
|
x |
Tamari (soy sauce) |
|
x |
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
A Message from our Provider:
“There’s hope. There’s God.”