| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Veg10 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lg |
White onions; chopped |
| 1 |
sm |
Red bell pepper; chopped |
| 1 |
sm |
Green bell pepper; chopped |
| 1 |
|
10 oz pkg frozen corn; defrosted |
| 2 |
c |
Vegetable stock |
| 4 |
md |
Red potatoes; diced |
| 1 1/2 |
c |
Soy milk |
| 1 1/2 |
lb |
Firm tofu; cubed |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
c |
Chopped parsley |
INSTRUCTIONS
Heat oil in medium saucepan over high heat and saute onion, peppers and
corn until onions are translucent, about 5 minutes. Add vegetable stock and
potatoes and bring to a boil. Reduce heat to simmer and cook for 15
minutes. Add soy milk and tofu and simemr another 15 minutes. Season with
slat and pepper. Serve immediately, garnished with parsley.
Per serving: 283 Calories (kcal); 10g Total Fat; (30% calories from fat);
16g Protein; 37g Carbohydrate; 1mg Cholesterol; 922mg Sodium Food
Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe by: The Whole Soy Cookbook by Patricia Greenberg
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