Yield: 2 Servings
|1 large||Baking potatoes; baked and cubed|
|12 ounces||Tofu; Silken Lite Extra Firm, drained and crumbled|
|½ cup||Onions; chopped|
|¼ cup||Red bell pepper; chopped|
|1 cup||Mushrooms; sliced|
|Salt and pepper; to taste|
Saute scallions, mushrooms and red pepper in water or vegetable broth until soft. Add the cubed (and cooked) baked potato and cook a few minutes longer. Add the crumbled tofu, turmeric, salt and pepper and cook until heated through. Add the salsa.
NOTES : This is delicious at any meal served on a bed of steamed spinach, with a tossed salad or stuffed into a whole wheat pita.
Recipe by: Health News, New Canaan, CT Posted to fatfree digest V97 #199 by "mgbusb@..." <mgbusb@...> on Sep 3, 1997