1 large russet potato, peeled, cut into 1/4-inch pieces
1 medium-large onion, diced or thinly sliced
1 large clove garlic, minced
1 14- to 16-ounce package extra-firm tofu, drained, cut into 1/2-inch cubes or crumbled
2 teaspoons curry powder, hot or original
1/4 teaspoon cayenne
1/2 cup frozen peas, thawed
BOIL potatoes in cold water 5 to 10 minutes.
SPRAY skillet generously with cooking spray; sauté onion and garlic until softened; add potatoes and tofu; cook, stirring gently, until potatoes are golden brown and tender. (Add a little broth or water if mixture is starting to stick.)
STIR in curry powder, cayenne and peas, mixing well; heat through.
TASTE for any needed salt and pepper.
Note: If substituting eggs for tofu, use 1 egg per serving desired.
Nutrition information:Per 1/6 recipe: 130 calories, 50 calories from fat, 6 grams fat, 1 gram saturated fat, zero milligrams cholesterol, 25 milligrams sodium, 9 grams carbohydrates, 3 grams fiber, 12 grams protein.
Reach Judy Grigoraci at ...@suddenlink.net.