| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
|
|
Vegetable Cooking Spray |
| 1 |
lb |
Tofu; Firm |
| 1 |
ts |
Dill Weed |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Ground Thyme |
| 1/2 |
ts |
Ground Cumin |
| 1/2 |
ts |
Curry Powder |
| 1 |
|
Clove Garlic; minced |
| 3 |
tb |
Soy Sauce |
| 1/4 |
c |
Nonfat Parmesan Cheese |
|
|
Tortilla Chips |
|
|
Lettuce |
|
|
Tomatoes; chopped |
|
|
Cheddar Cheese; shredded |
INSTRUCTIONS
Spray skillet with vegetable cooking spray, heat and add tofu and garlic.
Crumble and saute. Add turmeric and stir until tofu is yellow all over. Add
dill, basil, thyme, cumin, salt and curry. Stir will between each. Add soy
sauce. Finally, add cheese.
Serving Ideas : Use in taco salads with chips, lettuce tomato and cheese
Recipe by: Kathy Ingersoll
Posted to MC-Recipe Digest V1 #1043 by "Schilling"
<cabinluvr@lse.fullfeed.com> on Jan 25, 1998
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