RubyTues59 posted this recipe back on March 1. I made it last night, and it
was YUMMY! Can't wait for lunchtime so I can eat leftovers....
Sister's Potatoes
4-5 potatoes peeled and chopped into chunks
1 med onion , chopped
5oz firm tofu, crumbled up
a big handful of chopped fresh cilantro
some dried basil,and some dried oregano
1 large tomato, chopped
salt and pepper
garlic, I use 1 good size clove, minced
In a sprayed fry pan, add basil and oregano, then garlic and onions and
fresh
cilantro. Saute for a few mins or so with a bit of added water. Next add
potato chunks and tofu. Cover until potatoes are fork tender. Add tomato,
salt and pepper to taste, cover back up for a few more mins. Sometimes I top
with soy cheddar. This is one of my favorites for breakfast.
Serves: 2 or so
Preparation time: 30 mins
From Sally
Ruth's notes: as a non-cilantro-love, I substituted fresh parsley, and also
used fresh basil as I had it on hand. Added these, chopped, sometime after
the lid went on. In the absence of a large-enough fresh tomato
(tomato-lovers, here) I used a can of sliced stewed tomatoes, juice and all
(the juice for the sauteing). Topped with grated soy cheddar and
mozzarella. This was delicious, and a definite keeper! Thanks!
Ruth
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