Instructions: Saute the onion, garlic, bell pepper, and cumin seed in veg stock until soft. Add the mushrooms and continue to cook until they begin to release theri juices. Pour in the salsa and add the tofu. Mix in the veg stock powder. Bring to a boil and simmer for 15 minutes. Season to taste. Serve with the garnishes over rice (I made Spanish rice).

* I used a fresh green salsa from my local HFS. Ingredients are tomatillo, mild green chili, jalepeno chili, onion, garlic, cilantro and lime You can make your own or use a jar (like Mrs. Renfrows brand).

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