Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Vegetable broth |
1 \N | Onion; peeled and diced |
1 tablespoon | Garlic; minced |
10 ounces | Firm tofu; rinse/drain/crumble |
½ small | Green bell pepper; seeded and chopped |
½ cup | Mushrooms; sliced |
1½ tablespoon | Mustard; chinese or dijon |
2 tablespoons | Light miso |
2 tablespoons | Water |
2 teaspoons | Curry powder |
1 teaspoon | Dry tarragon |
½ teaspoon | Chili powder |
\N \N | Salt and pepper; to taste |
¼ cup | Cheese; grated low-fat |
4 \N | Corn tortillas; warmed |
\N \N | Salsa; optional |
Heat broth or water ina large skillet over medium-high heat. Add onion and garlic; cook, stirring, until onion is translucent, 3-5 minutes. Add tofu, bell pepper and mushrooms; cook 5 minutes.
Stir mustard, miso and water together in a small bowl; pour mixture over tofu in skillet. Stir in curry powder, tarragon, chili powder, salt and pepper. Continue cooking 8-10 minutes or until most of the liquid evaporates. Add cheese, if desired. Serve over corn tortillas with salsa if desired. Makes 4 servings. |
Recipe by: Vegetarian Times, April 1996 Converted by MM_Buster v2.0l.