Tofu Fiesta
Yield
2 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
broccoli florets
|
|
| 2 | each |
carrots
thinly sliced |
|
| ½ | each |
green bell peppers
sliced |
|
| 1 ½ | cups |
mushrooms
diced |
*
|
| 1 | cup |
celery
chopped |
|
| 8 | ounces |
tofu
drained |
|
| ½ | teaspoon |
turmeric
ground |
|
| ½ | cup |
ricotta cheese
|
|
| 1 | each |
tomatoes
ripe, cubed |
|
| 2 | tablespoons |
parsley leaves
chopped, fresh |
|
| 2 | tablespoons |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
broccoli florets
|
|
| 2 | each |
carrots
thinly sliced |
|
| 0.5 | each |
green bell peppers
sliced |
|
| 355 | ml |
mushrooms
diced |
*
|
| 237 | ml |
celery
chopped |
|
| 231.2 | ml/g |
tofu
drained |
|
| 2.5 | ml |
turmeric
ground |
|
| 118 | ml |
ricotta cheese
|
|
| 1 | each |
tomatoes
ripe, cubed |
|
| 3E+1 | ml |
parsley leaves
chopped, fresh |
|
| 3E+1 | ml |
sesame seeds
toasted |
|
Directions
Sauté the onion and garlic in the oil until the onion is transparent.
Add the broccoli, carrots, pepper, mushrooms and celery and cook until tender.
Break the tofu into chunks.
Add the tofu to the vegetables with the turmeric and cheese.
Simmer to heat thoroughly.
Just before serving, add the tomato and parsley and sprinkle on the sesame seeds.
