Yield: 6 servings
|1 tablespoon||Vegetable oil|
|1 large||White onions; chopped|
|1 small||Red bell pepper; chopped|
|1 small||Green bell pepper; chopped|
|1||10 oz pkg frozen corn; defrosted|
|2 cups||Vegetable stock|
|4 mediums||Red potatoes; diced|
|1½ cup||Soy milk|
|1½ pounds||Firm tofu; cubed|
|½ teaspoon||Black pepper|
|½ cup||Chopped parsley|
Heat oil in medium saucepan over high heat and saute onion, peppers and corn until onions are translucent, about 5 minutes. Add vegetable stock and potatoes and bring to a boil. Reduce heat to simmer and cook for 15 minutes. Add soy milk and tofu and simemr another 15 minutes. Season with slat and pepper. Serve immediately, garnished with parsley.
Per serving: 283 Calories (kcal); 10g Total Fat; (30% calories from fat); 16g Protein; 37g Carbohydrate; 1mg Cholesterol; 922mg Sodium Food Exchanges: 2 Grain(Starch); 2½ Lean Meat; 1 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: The Whole Soy Cookbook by Patricia Greenberg Converted by MM_Buster v2.0n.