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