Subj : Re: Chili Taco Salad
To   : Ben Collver
From : Sean Dennis
Date : Sun May 25 2025 18:33:38

-=> 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 valerie@nbnet.nb.ca (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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