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Tofu-Potato Primavera
Tofu-Potato Primavera
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Prep Time:
30 minutes
Total Time:
30 minutes
Serve a refreshing mixed greens salad with creamy primavera for a perfect pairing.
Ingredients:
  • 2 cups frozen cut green beans
  • 1/2 cup water
  • 1 tablespoon no-trans-fat margarine or butter
  • 2 cups julienne-cut (2 x 1/8 x 1/8-inch) skin-on red potato strips (about 3/4 lb)
  • 1 package (12.3 oz) extra-firm tofu, drained, cut into small bite-size strips
  • 2 cloves garlic, finely chopped
  • 1 cup fat-free (skim) milk
  • 1 teaspoon Gold Medal™ all-purpose flour
  • 1 jar (2 oz) sliced pimientos, drained
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg, if desired
Instructions:
  • In a 2-quart saucepan, bring green beans and water to a boil, then simmer covered for 5 minutes until the beans turn bright green. Drain.
  • Spray a 10-inch skillet with cooking spray and melt 1 1/2 teaspoons of margarine over medium-high heat. Cook potato strips for about 10 minutes, stirring occasionally, until they are lightly browned and tender. Remove from skillet and set aside.
  • Gently squeeze tofu strips to remove excess moisture. Spray the skillet with cooking spray and melt 1 1/2 teaspoons of margarine over medium-high heat. Cook tofu, stirring gently, for 2 minutes. Add garlic and green beans and cook for 5 to 10 minutes until beans are crisp-tender.
  • In a small bowl, blend milk and flour until smooth. Combine milk mixture, cooked potato strips, and remaining ingredients with tofu mixture. Cook gently, stirring occasionally, until sauce is thick and bubbly.

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