| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Entrees, Vegetarian, Tofu |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Baking potatoes; baked and cubed |
| 12 |
oz |
Tofu; Silken Lite Extra Firm, drained and crumbled |
| 1/2 |
c |
Onions; chopped |
| 1/4 |
c |
Red bell pepper; chopped |
| 1 |
c |
Mushrooms; sliced |
| 1 |
pn |
Turmeric |
| 3 |
tb |
Salsa |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Saute scallions, mushrooms and red pepper in water or vegetable broth until
soft. Add the cubed (and cooked) baked potato and cook a few minutes
longer. Add the crumbled tofu, turmeric, salt and pepper and cook until
heated through. Add the salsa.
NOTES : This is delicious at any meal served on a bed of steamed spinach,
with a tossed salad or stuffed into a whole wheat pita.
Recipe by: Health News, New Canaan, CT
Posted to fatfree digest V97 #199 by "mgbusb@med.unc.edu"
<mgbusb@med.unc.edu> on Sep 3, 1997
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