Serves: 4

1. Heat oil in 12-inch skillet over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in potatoes reduce heat to medium-low. Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are tender.

2. Stir in green beans, Italian seasoning and garlic salt. Cover and cook 6 to 8 minutes, stirring occasionally, until beans are tender and potatoes are light golden brown.

3. Stir in tofu and tomatoes. Cook 3 to 5 minutes, stirring occasionally and gently, just until hot. Sprinkle each serving with egg.

NUTRITION FACTS: 1 Serving: Calories 245 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 55mg Sodium 160mg Carbohydrate 29g (Dietary Fiber 5g) Protein 12g % DAILY VALUE: Vitamin A 4% Vitamin C 14% Calcium 14% Iron 40% DIET EXCHANGES: 1 Starch 1/2 Medium-Fat Meat 3 Vegetable 1 Fat

Place several layers of paper towels on cookie sheet. Place whole block or cut-up tofu on paper towels. Place several more layers of paper towels on tofu gently but firmly press the tofu to blot excess liquid.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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