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| 1/4 Tasse | onion chopped |
| 1 | cloves garlic minced |
| 1 Esslöffel | vegetable oil |
| 1 Tasse | Broccoli pieces |
| 2 | Carrots thinly sliced |
| 1/2 | Sweet green pepper, sliced |
| 1 1/2 Tasse | mushrooms diced |
| 1 Tasse | celery chopped |
| 8 x ca. 30 g | tofu drained |
| 1/2 Teelöffel | tumeric ground |
| 1/2 Tasse | ricotta cheese |
| 1 | Ripe tomato, cubedd |
| 2 Esslöffel | parsley fresh, chopped |
| 2 Esslöffel | sesame seeds toasted |
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Saute the onion and garlic in the oil until the onion is transparent. Add the broccoli, carrots, pepper, mushrooms and celery and cook until tender. Break the tofu into chunks. Add the tofu to the vegetables with the turmeric and cheese. Simmer to heat thoroughly. Just before serving, add the tomato and parsley and sprinkle on the sesame seeds.
One serving 1/2 recipe, 383 calories 25 gm. Carb, 23 gm protein, 23 gm fat, 149 mg sodium, 1090 mg potassium, 31 mg cholesterol.
1 bread exchange, 2 vegetable, 2 medium fat meat plus 2 fat exchanges.
1986 Shared but not tested by Elizabeth Rodier Nov 93.
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