Instructions:

Yield: 4 servings

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

Bring the vegetable stock to a boil in a large skillet. Add the potatoes, pepper & green onions. Reduce heat & simmer until the potato is tender.

Add tofu & cook until heated through. Remove from heat & set aside.

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