Mexican Vegetables with Tofu

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 205.8
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 757.6 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 8.1 g
  • Protein: 10.2 g

View full nutritional breakdown of Mexican Vegetables with Tofu calories by ingredient
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hot and spicey, quick and easy hot and spicey, quick and easy
Number of Servings: 6


    1 Tbs. EVOO
    3 cloves garlic, minced
    2 cups chopped onion
    8 oz. package firm tofu
    1 medium zucchini (2 cups sliced)
    1 medium summer squash (2 cups sliced)
    1 cup green bell pepper, sliced
    1 cup red bell pepper, sliced
    1 cup yellow bell pepper, sliced
    1 cup orange bell pepper, sliced
    1 cup sliced mushrooms and stems
    2 cans stewed tomatoes
    1 tsp. cumin (ground)
    1 tsp. coriander
    1 Tbs. cilantro
    1 Tbs. chili powder
    1 tsp. red cayenne pepper
    1/2 tsp. black pepper
    small can tomato sauce


Saute garlic and onion in EVOO in large skillet or dutch oven about 5 minutes, until just carmelized. Add the rest of ingredients and bring to a slight boil. Turn heat to low an simmer for 20-30 minutes, until vegetables are tender.

This can be eaten like a stew and topped with a dollop of sour cream and shredded cheese, or is great served on top of warm cornbread, brown rice, or whole wheat egg noodles.

Number of Servings: 6

Recipe submitted by SparkPeople user MSMITH51.

TAGS:  Fish | Dinner | Fish Dinner |

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