Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Regular tofu, frozen, thawed and squeezed |
| 3 tablespoons | Oil |
| 1 large | Onion, diced |
| 2 mediums | Green peppers, seeded and diced |
| 30 ounces | Spanish style tomato sauce |
| 1½ tablespoon | Chili powder |
| 1 teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ½ teaspoon | Dried oregano |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Prepared mustard |
| 1 tablespoon | Sugar |
| 2 tablespoons | Worcestershire sauce |
| 3 tablespoons | Oil |
Prepare tofu and set aside. In a large skillet, saute the onion and peppers in 3 tablespoons oil until just tender. Add tomato sauce, chili powder, salt, pepper, oregano, soy sauce, mustard and sugar. Stir and simmer for 20 ~25 minutes. Heat the other 3 tablespoons oil in a heavy skillet and add tofu and worcestershire sauce. Stir until tofu is nicely browned and worcestershire sauce is absorbed. Add tomato sauce mixture and simmer another 5 minutes. Serve over sandwich buns with plenty of green salad.
Hope you enjoy this, Al. It makes PLENTY so there will be gobs of leftovers for you.
Posted to MM-Recipes Digest V4 #276 by roy@... (Roy) on Oct 21, 1997