Ingredients
2
cups frozen cut green beans
1/2
cup water
1
tablespoon no-trans-fat margarine or butter
2
cups julienne-cut (2 x 1/8 x 1/8-inch) skin-on red potato strips (about 3/4 lb)
1
package (12.3 oz) extra-firm tofu, drained, cut into small bite-size strips
2
cloves garlic, finely chopped
1
cup fat-free (skim) milk
1
teaspoon Gold Medal™ all-purpose flour
1
jar (2 oz) sliced pimientos, drained
3
tablespoons grated Parmesan cheese
1
tablespoon chopped fresh basil leaves
1/2
teaspoon salt
1/8
teaspoon ground nutmeg, if desired
Preparation
In 2-quart saucepan, heat green beans and water to boiling. Reduce heat. Cover; simmer about 5 minutes or until beans turn bright green. Drain.
Meanwhile, spray 10-inch skillet with cooking spray. Add 1 1/2 teaspoons of the margarine; melt over medium-high heat. Add potato strips; cook about 10 minutes, stirring occasionally, until lightly browned and tender. Remove from skillet; set aside.
Press tofu strips gently to remove excess moisture. Spray same skillet with cooking spray. Add remaining 1 1/2 teaspoons margarine; melt over medium-high heat. Add tofu; cook and gently stir 2 minutes. Add garlic and green beans; cook 5 to 10 minutes or until beans are crisp-tender.
In small bowl, mix milk and flour until well blended. Add milk mixture, cooked potato strips and remaining ingredients to tofu mixture. Cook, stirring gently to prevent breaking tofu strips, until sauce is bubbly and thickened.
