Summit Fellowship

of Seventh-day Adventist Church
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Ecuadorian “GUATITA”
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1 Package of firm or extra firm Tofu 
4 spoons Peanut butter (or roasted peanuts grounded)
1 lb potatoes (cut into small squares)
1 small pealed tomato without seeds (finely chooped)
1 medium red onion (finely chopped)
1 small green pepper (finely chopped)
3 garlics (finely chopped)
1/2 tsp. oregano (optional)
salt , cumin, cilantro
3 cups of water
1 cup of soy milk
 
Directions:
 
Cut the Tofu in squared inch (1/2"x1/2") pieces.
In a pot, sauté the onion, tomato, garlic, green pepper, oil, salt, cumin and oregano. Once ready add tofu and let them sauté a little.
Add the peanut butter with 3 cups of water and add it to the tofu mix. Let it boil a while. When it is almost ready add the potatoes cubed in small squares and the soy milk. Let it boil until the potatoes are cooked and the peanut thickens, if it thickens to much add a little more water. This is a main dish, not a soup, so the sauce must be thick. Serve warm with slices of avocado and brown rice.
Serves 8-10