| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Feb95, Fatfree |
1 |
Servings |
INGREDIENTS
| 8 |
|
To 12 ounces firm low fat |
|
|
Tofu |
| 1 |
md |
Cold baked potato, cubed, |
|
|
Not peeled |
| 1 |
sm |
Onion or several scallions, |
|
|
Chopped |
|
x |
Several mushrooms, sliced |
| 1 |
sm |
Zuchinni |
| 1/2 |
c |
Salsa |
INSTRUCTIONS
brown the cubed potato in a dry non-stick skillet add onions, mushrooms and
zuchinni cook until veggies are done. Crumble tofu with a fork, add to the
skillet and heat thoroughly Season with salsa, add peppers if you like it
spicey, I like the pickled jalapeno slices.
Serve as is or wrap in a tortilla for a breakfast burrito.
I actually usually double this recipe, the leftovers reheat nicely. Of
course, you can change the seasonings as you like. How about using peas
instead of zuchinni and season with curry? Sometimes I add veggie saugase
or seasoned seitan. Use your imagination.
Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest
[Volume 15 Issue 14] Feb. 14, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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