Yield: 1 Servings
|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)|
|Crushed red chili|
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