Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 pinch | Turmeric |
| 3 tablespoons | Salsa |
| \N \N | 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