Tofu jamaican run down stew

Yield: 4 Servings

Measure 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

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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