Fish

Mexican Vegetables with Tofu is for Dinner.

Mexican Vegetables with Tofu takes 10 minutes to prepare.

Mexican Vegetables with Tofu takes 30 minutes to cook.

Mexican Vegetables with Tofu makes 6 servings.

The ingredients for Mexican Vegetables with Tofu are:

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

Here is how you make Mexican Vegetables with Tofu:

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: 6Recipe submitted by SparkPeople user MSMITH51.

The nutritional information for Mexican Vegetables with Tofu is:

• 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