Potato-Tofu Primavera

Potato-Tofu Primavera

Ingredients

2 cups of red potatoes cut into strips (2x1/4x1/4 inch)
1 pkg. (12.3 oz.) extra-firm tofu, drained, pressed, cut into bite-sized strips
8 oz. fresh green beans, washed, trimmed and cut into 2-inch pieces
2 tablespoons of Earth Balance vegan "butter"
2 cloves of garlic, minced
1 cup of soy milk or almond milk
1 teaspoon of all-purpose, unbleached flour
1 (12 oz.) jar of sliced pimentos, drained
1 tablespoon of chopped fresh basil
1/8 teaspoon nutmeg
1/2 teaspoon sea salt
2 tablespoons nutritional yeast (optional)

How we make it

Bring a medium saucepan with 1/2 cup of water to a boil and add the green beans. Reduce the heat, cover ans allow to simmer about 5 minutes or until beans are bright green and crisp tender. Drain.

Meanwhile, melt 1 tablespoon of the Earth Balance in a large skillet over medium-high heat. Add potato strips and cook about 10 minutes or until lightly browned and fork-tender. Remove from skillet and set aside.

Melt the remaining tablespoon of margarine in same skillet over medium-high heat. Add the tofu and cook, gently stirring for about 2 to 3 minutes. Add garlic and green beans and cook 7 to 10 minutes.

In a small bowl combine the soy milk and flour. Whisk until blended well. Add the soy milk mixture, cooked potatoes and all remaining ingredients (including the nutritional yeast if using) to tofu mixture and cook until the sauce bubbles and thickens slightly. Stir gently to prevent breaking the tofu strips.

Plate and serve with fresh sliced strawberries or your favorite melon.

Makes 4 (1 cup) servings Per serving: Calories 300, calories from fat 110, total fat 14g, saturated fat 2g, cholesterol 8mg, sodium 420mg, total carbs 24g, dietary fiber 6g, sugars 8g, protein 18g