MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Tofu Fajitas Categories: Vegetarian, Mexican, Tofu Yield: 6 servings 1 lb Firm tofu, cut into -matchstick sized pieces 1 1/2 c Onion, thinly sliced 1 1/2 c Greenpepper, thinly sliced 1 4 oz can chopped green -chilies, undrained 1/2 c Orange juice 1 tb Olive oil 2 tb Vinegar 3 Cloves garlic, finely -chopped 1 ts Ground cumin 1 ts Ground coriander 1 ts Dried oregano 6 Inch flour tortillas Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours,gently stirring tofu mixture occasionally. TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F oven for 10 minutes. heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6. Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens Happy Cooking! Spunky :) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Tofu Fajitas Categories: Vegetarian, Mexican Yield: 6 servings 1 lb Firm tofu, cut into -matchstick sized pieces 1 1/2 c Onion, thinly sliced 1 1/2 c Greenpepper, thinly sliced 1 4 oz can chopped green -chilies, undrained 1/2 c Orange juice 1 tb Olive oil 2 tb Vinegar 3 Cloves garlic, finely -chopped 1 ts Ground cumin 1 ts Ground coriander 1 ts Dried oregano 6 Inch flour tortillas Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours,gently stirring tofu mixture occasionally. TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F oven for 10 minutes. heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6. Origin: Cookbook Digest, Jan/Feb 93 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Coconut Rice Noodles Categories: Thai, Pasta, Vegetarian Yield: 4 servings 1/3 lb Dried rice noodles 2 ts Sesame oil 1/2 lb Firm tofu 1 1/4 c Vegetable stock 2 2/3 oz Creamed coconut 2 tb Soy sauce 1 sm Onion 2 lg Red chillies 3 Garlic cloves 3 1/2 oz Beansprouts 4 Spring onions 2 tb Fresh coriander Seasoning Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut. Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander. 1. Pour boiling water over the noodles and leave for one minute then rinse wuth cold water and drain thoroughly. 2. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides. 3. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes. 4. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve. 445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat (medium)_ no added sugar 4g fibre (medium) 0.78g salt (medium) MMMMM