MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Tofu Fajitas
 Categories: Vegetarian, Mexican, Tofu
      Yield: 6 servings

      1 lb Firm tofu, cut into
           -matchstick sized pieces
  1 1/2 c  Onion, thinly sliced
  1 1/2 c  Greenpepper, thinly sliced
      1    4 oz can chopped green
           -chilies, undrained
    1/2 c  Orange juice
      1 tb Olive oil
      2 tb Vinegar
      3    Cloves garlic, finely
           -chopped
      1 ts Ground cumin
      1 ts Ground coriander
      1 ts Dried oregano
      6    Inch flour tortillas

  Place tofu, onions, and green pepper in a 9x13 inch baking pan.  In a
  small bowl, combine remaining ingredients, except tortillas, mixing
  well.  Pour over tofu mixture. Cover pan, and refrigerate 4-5
  hours,gently stirring tofu mixture occasionally.

  TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F
  oven for 10 minutes. heat a large nonstick skillet over medium high
  heat. Drain tofu mixture (reserving marinade) and place in skillet.
  Cook, stirring gently, until vegetables are slightly tender. Add
  marinade, a little at a time, to keep mixture from sticking. If you
  prefer a juicy fajita filling, add all of the marinade. To serve,
  spoon tofu filling into the center of heated tortillas, roll, and
  enjoy. Serves 6.

  Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens

                          Happy Cooking! Spunky :)

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Tofu Fajitas
 Categories: Vegetarian, Mexican
      Yield: 6 servings

      1 lb Firm tofu, cut into
           -matchstick sized pieces
  1 1/2 c  Onion, thinly sliced
  1 1/2 c  Greenpepper, thinly sliced
      1    4 oz can chopped green
           -chilies, undrained
    1/2 c  Orange juice
      1 tb Olive oil
      2 tb Vinegar
      3    Cloves garlic, finely
           -chopped
      1 ts Ground cumin
      1 ts Ground coriander
      1 ts Dried oregano
      6    Inch flour tortillas

  Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a
  small bowl, combine remaining ingredients, except tortillas, mixing
  well. Pour over tofu mixture. Cover pan, and refrigerate 4-5
  hours,gently stirring tofu mixture occasionally.

  TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F
  oven for 10 minutes. heat a large nonstick skillet over medium high
  heat. Drain tofu mixture (reserving marinade) and place in skillet.
  Cook, stirring gently, until vegetables are slightly tender. Add
  marinade, a little at a time, to keep mixture from sticking. If you
  prefer a juicy fajita filling, add all of the marinade. To serve,
  spoon tofu filling into the center of heated tortillas, roll, and
  enjoy. Serves 6.

  Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Coconut Rice Noodles
 Categories: Thai, Pasta, Vegetarian
      Yield: 4 servings

    1/3 lb Dried rice noodles
      2 ts Sesame oil
    1/2 lb Firm tofu
  1 1/4 c  Vegetable stock
  2 2/3 oz Creamed coconut
      2 tb Soy sauce
      1 sm Onion
      2 lg Red chillies
      3    Garlic cloves
  3 1/2 oz Beansprouts
      4    Spring onions
      2 tb Fresh coriander
           Seasoning

  Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed
  coconut. Grate the onion. Finely slice the chillies. Crush the garlic
  cloves. Thinly slice the spring onions. Chop the fresh coriander.

  1. Pour boiling water over the noodles and leave for one minute then
     rinse wuth cold water and drain thoroughly.

  2. Heat the oil in a large frying pan and fry the tofu cubes until
     lightly golden on all sides.

  3. Heat the vegetable stock in a medium pan, then add the creamed
     coconut, soy sauce, onion, chillies and garlic and simmer for 5
     minutes.

  4. Add the cooked noodles, beansprouts, spring onion slices and fried
     tofu and cook for a further 3 minutes. Season to taste, add the
     coriander and serve.

  445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated
  fat (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium)

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