|2 teaspoons||Canola oil, divided|
|1 pounds||Firm tofu, diced|
|½ cup||Diced onion|
|½ cup||Diced celery|
|1||Clove garlic, minced|
|1 tablespoon||Tomato paste|
|¼ cup||Dry red wine or beer (optional)|
|1 cup||Canned tomato puree|
|½ cup||Fresh or frozen corn kernels|
|2 tablespoons||Barbecue sauce|
|1 tablespoon||Tamari or soy sauce|
|Hot pepper sauce to taste|
(listed as taking 30 minutes or less to prepare) Recipes from VEGETARIAN TIMES, November 1995.
Heat 1 teaspoon oil in a non-stick pan over moderate heat. Add diced tofu; brown. Remove from pan; set aside.
Add remaining 1 teaspoon oil; saute onion, celery and garlic until well-browned. Stir in remaining ingredients and reserved tofu; simmer until sauce is reduced and develops a rich brown color, about 15 minutes.
Makes 4 servings.
Per serving: 154 cal.; 10G protein; 6G fat; 19G carb.; 0 chol.; 838MG sodium; 4G fiber. Vegan.
Posted to FOODWINE Digest 31 October 96 Date: Fri, 1 Nov 1996 11:50:57 EDT From: Sharon Bostick <sharon@...>
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