Microwave potato for 5-6 minutes or use baked potato. Cool and slice thin. Add crumbled tofu to melted margarine in teflon skillet. Add 2 dashes of turmeric and cook on high for 5 minutes. Add vegetables and potato and cook 5 minutes or until vegetables are tender crisp. Stir in picante sauce and serve. Makes two 1 1/3 cup servings. From DEEANNEs recipe files
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|Serving Size: 1 Serving (415g)|
|Recipe Makes: 2|
|Calories from Fat: 106 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 340.2mg||12 %|
|Potassium 1159.7mg||31 %|
|Total Carbohydrate 36.6g||11 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 30.9g|
|Protein 14.7g||21 %|
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Calories per serving: 305
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