Monday, May 10, 2010

Leftover Tofu Stew

1/2 package of extra firm tofu drained and cubed
2 tablespoons oil
1 tablespoon minced garlic
1 tablespoon onion flakes
dried oregano
1 package red pepper soup
3 cups water
1 and a 1/2 cups dry rice
1/2 cup frozen veggies (I used the Asian mix =mushrooms, green beans, broccoli, onion)

Saute the garlic and tofu in oil, then add the onion flakes and oregano, stir.
Add frozen veggies, stir. Turn heat down to low, add water and soup mix. Whisk. Turn heat back up to a boil, add rice cover and turn heat off. Let sit for 10 minutes. Should serve 5
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