1 tbsp. vegetable oil
1 c. chopped onions
1 c. chopped green peppers
1 c. sliced mushrooms
3 c. skim milk
1/4 c. plus 2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. dried parsley flakes
1 (12 oz.) can chick peas, drained
1 c frozen green peas
1 lb. firm tofu
1 tbsp. vegetable oil
1 c. chopped onions
1 c. chopped green peppers
1 c. sliced mushrooms
3 c. skim milk
1/4 c. plus 2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. dried parsley flakes
1 (12 oz.) can chick peas, drained
1 c. frozen green peas
1 lb. firm tofu

Heat oil in a large skillet over medium heat. Add onions, green peppers, mushrooms, and tofu. Cook until tender, about 10 minutes.

While vegetables are cooking, combine milk, flour, and spices in a blender container. Blend until smooth. Add to skillet along with chick peas and green peas. Cook, stirring, until mixture thickens and starts to boil. Boil 2-3 minutes, stirring. Serve hot over rice, noodles, or toast.