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Creamy Potatoe Tofu Stew

"Vegetarian Gourmet, Special Low-Fat Issue," 1995
Yields 4 Servings

1/4 cup Vegetable stock
2 ea Potatoes, peeled and diced
1 ea Green bell pepper, diced
2 ea Green onions, chopped
10 1/2 oz Firm silken tofu, crumbled
3 tbs Mellow white miso
2 tbs Water
1/4 tsp Turmeric
Parsley, for garnish

Bring the vegetable stock to a boil in a large skillet. Add the potatoes, pepper and green onions. Reduce heat and simmer until the potato is tender. Add tofu and cook until heated through. Remove from heat and set aside.

Stir together the remaining ingredients in a bowl. Stir into the waiting potato mixture and serve imemdiately garnished with the parsley.

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