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Home > Recipes > Dinner > Vegetarian > Tofu-Potato Primavera

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Tofu-Potato Primavera

Tofu-Potato Primavera
Recipe Tip
Calcium Chat
Calcium, from tofu and dairy foods like milk and cheese, is key to bone health. To build and maintain bone strength, we need at least 3 servings of calcium daily.

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A cool and crisp salad of mixed greens is all that is needed to accompany this creamy primavera. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:4 servings
2cups Green Giant® Valley Fresh Steamers™ frozen cut green beans
1/2cup water
1tablespoon no-trans-fat margarine or butter
2cups julienne-cut (2x1/8x1/8-inch) skin-on red potato strips (about 3/4 lb)
1package (12.3 oz) extra-firm tofu, drained, cut into small bite-size strips
2cloves garlic, finely chopped
1cup fat-free (skim) milk
1teaspoon Gold Medal® all-purpose flour
1jar (2 oz) sliced pimientos, drained
3tablespoons grated Parmesan cheese
1tablespoon chopped fresh basil leaves
1/2teaspoon salt
1/8teaspoon ground nutmeg, if desired
1.In 2-quart saucepan, heat green beans and water to boiling. Reduce heat. Cover; simmer about 5 minutes or until beans turn bright green. Drain.
2.Meanwhile, spray 10-inch skillet with cooking spray. Add 1 1/2 teaspoons of the margarine; melt over medium-high heat. Add potato strips; cook about 10 minutes, stirring occasionally, until lightly browned and tender. Remove from skillet; set aside.
3.Press tofu strips gently to remove excess moisture. Spray same skillet with cooking spray. Add remaining 1 1/2 teaspoons margarine; melt over medium-high heat. Add tofu; cook and gently stir 2 minutes. Add garlic and green beans; cook 5 to 10 minutes or until beans are crisp-tender.
4.In small bowl, mix milk and flour until well blended. Add milk mixture, cooked potato strips and remaining ingredients to tofu mixture. Cook, stirring gently to prevent breaking tofu strips, until sauce is bubbly and thickened.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 480mg; Total Carbohydrate 26g (Dietary Fiber 4g, Sugars 6g); Protein 12g Percent Daily Value*: Vitamin A 20%; Vitamin C 20%; Calcium 20%; Iron 15% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 Lean Meat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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Posted at 4:24 PM on November 22 2011 by
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