Date: 11 Feb 94 11:30:00 PST
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
1 16oz container of fresh green salsa *see note
6oz 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 (like Mrs. Renfrow's brand).