1 onion, diced
5 lg cloves garlic, minced
1/2 C red bell pepper, diced
1 tsp cumin seed
12 oz browm mushrooms, halved or quartered depending on size
16 oz container fresh green salsa (or use homemade)
6 oz extra firm, low-fat tofu, cut in 1/2 inch cubes
1T veg stock powder (opt)
Cilantro, green onion, crushed red chili for garnish
Saute the onion, garlic, bell pepper, and cumin seed in veg stock
until soft. Add the mushrooms and continue to cook until they
begin to release theri juices. Pour in the salsa and add the tofu.
Mix in the veg stock powder. Bring to a boil and simmer for 15
minutes. Season to taste. Serve with the garnishes over rice (I
made Spanish rice).
I used a fresh green salsa from my local HFS. Ingredients are
tomatillo, mild green chili, jalepeno chili, onion, garlic, cilantro
and lime You can make your own or use a jar.