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Description
This recipe was submitted by one of our ardent farmers market customer, Katie. She runs a blog Veggie Vanagon.
Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 1 onion (finely diced)
- 3 cloves garlic (minced)
- 14 oz. green chiles (2 cans)
- 2 cups vegetable broth ((I use Better Than Bouillon))
- 1 Tbsp. cornstarch (dissolved in 1 tablespoon of water)
- 0salt (and pepper to taste)
- 16 oz. extra firm tofu
- 3 Tbsp. vegetable oil
- 0yukon gold potatoes (for garnish)
- 0refried beans (for garnish)
- 0summer squash (for garnish)
- 0cilantro (for garnish)
- 0avocado (for garnish)
- 0queso fresco (for garnish)
- 0crema (or sour cream, for garnish)
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Directions
- Heat oil in a medium-sized saucepan on medium-high.
- Saute onions until translucent, about 7 minutes.
- Add garlic and cook and stir until fragrant, about 3 minutes.
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