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Serves: 4
Total Calories: 1,181.263
Prep time: 30 minutes
Cook time: n/a
Total time: 30 minutes

2 medium (6 oz) baking potatoes
1 medium onion
1/2 green bell pepper
1/2 red bell pepper
1 teaspoon minced garlic (2 cloves)
1 cup frozen corn
1/2 cup chopped fresh parsley or cilantro (reserve 1/4 cup for garnish)
12 ounces firm tofu crumbled
1 (15-ounce) can pinto bean
1 tablespoon
2 cups salsa of your choice (fresh is best)
1/4 cup reserved chopped parsley or cilantro

1. Scrub potatoes thoroughly and pierce each 3 or 4 times with a fork. Wrap in a damp paper towel. Microwave on high 7 minutes. Test doneness by piercing with a fork. Cook longer if necessary.
2. Coat a large nonstick skillet with cooking spray. Chop onion and seed and cut peppers into wedges or strips. Sauté onion, pepper, garlic, corn, and parsley over medium-high heat 3 minutes.
3. Add tofu and spices. Drain and rinse beans. Add to skillet. Sauté 5 minutes more. Meanwhile, peel and chop cooked potatoes into small pieces and add to sauté.
4. Add salsa. Cover and cook 3 minutes more.
5. To serve, sprinkle remaining parsley or cilantro on top. Accompany with a tossed salad and a bowl of fruit for dessert.

MENU:
Tofu Fiesta
Tossed Salad
Fruit Bowl

Nutritional Facts:

Serves: 4
Total Calories: 1,181.263
Calories from Fat: 15

More Recipes from the Lickety Split Meals Cookbook:
Curried Chickpeas and Gingered Black Beans
Skillet Chicken and Vegetables in Wine
Chicken or Salmon Marsala
Hungarian Chicken Paprikash
Easy Succotash Dinner
Broiled Orange Roughy
Salmon Burgers
Unstuffed Peppers
Tofu Fiesta
Grilled Beef or Chicken Teriyaki