| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Entrees, Tofu |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; diced |
| 1 |
lg |
Green pepper; diced |
| 2 |
tb |
Chili powder; up to 3 tbs |
| 1 |
md |
Yellow squash; sliced |
| 16 |
oz |
Firm tofu; drained and cut into cubes |
| 28 |
oz |
Stewed tomatoes |
| 14 |
oz |
Cooked kidney beans |
| 14 |
oz |
Cooked black beans |
| 1 |
ts |
Sugar |
| 1 |
c |
Water |
INSTRUCTIONS
Put oil in a Dutch oven and saute onion and green pepper. Stir in chili
powder. Add squash, tofu, tomatoes, beans and sugar. Add water. Heat to
boiling, reduce heat and simmer uncovered for 20 minutes.
REF Liz Caesar's Cook and Tell, "Tofu a nutritious low-fat wonder with many
uses" Riverside (CA) Press-Enterprise Wed, 06/03/98 +Hanneman <
phannema@wizard.ucr.edu > [PER SERVING: 566 cals, 19g fat]
Notes: Evelyn Kay of Banning uses tofu to make chile and in a vegetable
stir-fry. These are her recipes.
Recipe by: Liz Caesar, Cook and Tell 6/98 Recipe by Cathy Luchetti's Hot
Flash Cookbook
Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on Jun 03,
1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”