Sue wrote:
<snip>
>Also, I'm thinking I'd substitute the ones with texturized protein with tofu
>or
>tempe, as I've been worried lately about the forms of soy, some overly
>processed products may give too much disputed properties of soy. The texture
>may not be meatlike tho'.

You can make tofu more 'meatlike' by buying extra firm style, freeze it, thaw
it, squeeze & crumble it, then brown it in some oil then add various spices
according to the ethnicity of the dish. For this dish I would use cumin &
chile powders and add garlic & onions and a little salt.

Cheers,

Fritz