Friday, April 18, 2008

Tofu-Potato Primavera

Source: Farmer’s Market Vegetarian
Makes 4 servings

3 TB butter
14 oz. firm tofu, cubed
1 TB oil
2 cups cubed red potatoes
2 cups cut cooked green beans
2 oz. jar pimientos, drained
3 TB parmesan
1 tsp basil
½ tsp salt
¼ tsp nutmeg
1 tsp minced garlic
1 TB flour
1 cup milk

1. Melt 1 TB butter in large skillet over medium-high heat. Add tofu & fry until lightly browned. Remover from skillet & set aside.

2. In same skillet, heat oil. Add potatoes & cook until tender, about 15 minutes.  Stir in green beans, pimientos, parmesan, basil, salt, & nutmeg.  Warm over low heat.
3.  Meanwhile, melt 2 TB butter in small saucepan.  Saute garlic 1 minute.  Stir in flour until dissolved; stir in milk & cook until thickened.  Add to potato mixture & stir to coat.  Fold in tofu gently & heat through.

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