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July 21, 2006
Hash Browns with Italian-Seasoned Tofu
1 1/2 tablespoons olive oil
1 1/2 cups chopped onion
1 cup chopped carrot
1 garlic clove, minced
1 (20-ounce) package refrigerated diced potatoes with onion (such as Simply Potatoes)
1 cup coarsely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) package water-packed baked garlic and herb Italian-style tofu (such as White Wave), cut into 1/2-inch cubes
2 tablespoons chopped fresh parsley
Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and garlic; sauté 4 minutes. Add potatoes, and sauté 7 minutes or until lightly browned. Stir in bell pepper, salt, black pepper, and tofu; sauté 4 minutes or until thoroughly heated. Remove from heat, and sprinkle with parsley.
Yield: 4 servings (serving size: 1 1/2 cups hash browns and 1 1/2 teaspoons parsley)
CALORIES 362(37% from fat); FAT 10.7g (sat 1.4g,mono 4.1g,poly 1.6g); PROTEIN 9.7g; CHOLESTEROL 0.0mg; CALCIUM 219mg; SODIUM 849mg; FIBER 4.7g; IRON 1.2mg; CARBOHYDRATE 34.1g
Posted by carcharhinid at July 21, 2006 07:38 PM