Mushroom-tofu verde
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; diced | |
| 5 | larges | Cloves garlic; minced |
| ½ | cup | Red bell pepper; diced |
| 1 | teaspoon | Cumin seed |
| 12 | ounces | Brown mushrooms; halved or quartered depending on size |
| 1 | Container; (16-oz) of fresh green salsa *see note | |
| 6 | ounces | Extra firm; low-fat tofu, cut in 1/2 inch cubes |
| 1 | tablespoon | Veg stock powder; (opt) |
| Cilantro | ||
| Green onion | ||
| Crushed red chili | ||
Directions
FOR GARNISH
Saute the onion, garlic, bell pepper, and cumin seed in veg stock until soft. Add the mushrooms and continue to cook until they begin to release theri juices. Pour in the salsa and add the tofu. Mix in the veg stock powder. Bring to a boil and simmer for 15 minutes. Season to taste. Serve with the garnishes over rice (I made Spanish rice).
* I used a fresh green salsa from my local HFS. Ingredients are tomatillo, mild green chili, jalepeno chili, onion, garlic, cilantro and lime You can make your own or use a jar (like Mrs. Renfrow's brand).
Posted to recipelu-digest by LSHW <shusky@...> on Mar 22, 1998
Related recipes
- Mushroom and bell pepper scrambled tofu
- Mushroom and spinach toss
- Mushroom fettuccine
- Mushroom pasta
- Mushroom rice
- Mushroom risotto
- Mushroom sauce
- Mushroom saute'
- Mushroom tofu stew
- Mushroom tofu stroganoff
- Mushroom tofu veggie burger
- Mushroom trio
- Mushroom vinaigrette
- Mushroom, green pepper and
- Mushrooms & tofu in wine
- Mushrooms and tofu in wine
- Mushrooms vittoria
- Mushrooms with fennel & ginger
- Tofu & mushrooms in mustard sauce
- Tofu and mushroom szechwan style