Subj : Re: Chili Taco Salad
To   : Ben Collver
From : Sean Dennis
Date : Sun May 25 2025 06:33 pm

-=> Ben Collver wrote to Sean Dennis <=-

BC> The Chili Taco Salad looked easy to me.  I liked the look of your
BC> recipe too.  Here's one for Chile Con "Carne".

Chili Con TVP? XD

Personally I'd use tofu in this raether than TVP as TVP is more processed and
has a stiffer texture (IMNSHO).

BC>       Title: Chili Con Carne

Now to combine our last two message subjects...

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tofu with Garlic and Broccoli
Categories: Tofu, Vegetarian
     Yield: 4 Servings

     2 tb Vegetable oil; divided
10 1/2 oz Firm tofu; (1 package)
          Drained and cut into 1-inch
          -cubes
     3 tb Low-sodium soy sauce
     1 ts Sugar
     1 ts Hoisin sauce
     4 sl Peeled gingerroot;
          -(1/4-inch-thick)
 1 1/4 c  Water; divided
     1 tb Cornstarch
     4    Garlic; minced
    12 c  Broccoli florets
   1/4 ts Salt
     4    Garlic; minced

 Heat 1 tablespoon oil in a large nonstick skillet or wok over
 medium-high heat until very hot. Add tofu, and cook 6 minutes or
 until browned. Remove from skillet; set aside.

 Combine soy sauce and next 3 ingredients; stir well, and set aside.

 Combine 1/4 cup water and cornstarch; stir well, and set aside.

 Add 1 teaspoon oil to skillet, and place over medium-high heat until
 hot. Add 4 garlic cloves, and saute 30 seconds. Add soy sauce mixture
 and remaining 1 cup water; cook 2 minutes. Add cornstarch mixture;
 bring to a boil, and cook 1 minute, stirring constantly. Return tofu
 to skillet, and cook for 1 minute or until thoroughly heated,
 stirring gently. Discard gingerroot.

 Spoon tofu mixture into a bowl; set aside, and keep warm. Wipe
 skillet dry with a paper towel.

 Steam broccoli, covered, for 3 minutes or until crisp-tender. Remove
 from heat; set aside.

 Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add
 salt and 4 garlic cloves; saute 1 minute. Add broccoli, and saute 2
 minutes. Yield: 4 servings (serving size: 2 cups broccoli and 1/2 cup
 tofu mixture). ~ - - - - - - - - - - - - - - - - -

 Serving Ideas : To serve, spoon tofu mixture over the broccoli.

 NOTES : Lotus Garden Restaurant.

 Nutr. Assoc. : 0 0 0 0 0 0 630 0 0 0 0 0 0 Posted to MM-Recipes
 Digest by [email protected] (valerie) on Feb 14, 1998

MMMMM

My thoughts on this is I would use olive or coconut oil that the vegetable
oil.  Much better for you.  I mean, twelve cups of broccoli...you can't go
wrong. XD

-- Sean

... Why is there an expiration date on sour cream?
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