I am guessing this recipe is based on Chicken A La King? I’ve never had that, so I don’t know. I didn’t love this recipe. 😦 It was very bland to me, and I tried to doctor it up, but just couldn’t get it to have any flavor. But I DID learn something else about my husband with this…he doesn’t really care for bell peppers! And me, on the other hand, I am loving them more and more. Go figure. I thought I had frozen peas on hand, but didn’t, so I used edamame instead. I served this over toast.
Tofu A La King
In a nonstick skillet, spray olive oil spray and saute 1/2 diced onion, 1 chopped green pepper, 4 cups sliced white mushrooms till tender.
Stir in 4 tbsp whole wheat pastry flour and cook for a few minutes.
Gradually add about 3 cups nondairy milk and cook until thickened. (Points are for 3 cups unsweetened almond milk; you may use less milk for a consistency to your liking.)
Add 14 oz extra firm cubed tofu, 1/2 cup frozen peas, sea salt and pepper, paprika to taste. Cook till heated through.
Serving suggestion: Serve over toast, rice, or baked potato.
4 servings. Weight Watchers PointsPlus value: 4