1 lb (500g) firm tofu, frozen, thawed and crumbled
4 med potatoes, cold, cooked in jackets
1 small sweet green pepper, chopped
1 small onion, chopped
16 (500g) can green beans, drained
1 can (12 oz or 400g) tomatoes, with juice
1 package Master Spicy Tofu Sauce
2 Tablespoons olive oil
Optional: raw peanuts
Heat oil in skillet; sauté pepper and onion until it begins to colour. Add chunked potatoes and tofu crumbles. Toss well. Mix in green beans. Squeeze canned tomatoes thru your fingers (or cut them up), blend with spicy tofu sauce and add. Mix well and heat through.
The raw peanuts can be toasted in a frying pan and used as a garnish. Another of my omni hubby's inventions for the veggie table!