Tofu jamaican run down stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions; diced |
| 2 | cups | Firm tofu; diced |
| ½ | cup | ;water |
| ½ | cup | Red bell pepper; diced |
| ½ | cup | Carrots; peeled and grated |
| 2 | teaspoons | Garlic; minced |
| ½ | teaspoon | Sea salt |
| ¼ | teaspoon | Black pepper |
| 1½ | cup | Run Down Sauce (see recipe) |
| 1 | cup | Chayote squash; diced |
Directions
Put all of the ingredients, including the sauce, but not the squash, in a saucepan. Simmer for about 15 minutes. Then add the squash and continue cooking until the vegetables are tender-crisp. Serve over rice.
Source: Friendly Foods, by Bro. Ron Pickarski/MM by DEEANNE Posted to MM-Recipes Digest V4 #241 by Jack Elvis <jackelvis@...> on Sep 10, 1997
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