Tomato-tofu over rice (or pasta)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | eaches | Ripe roma tomatoes |
| 1 | large | Onion |
| 1 | each | Several cloves of garlic (we |
| Like lots) | ||
| 1 | each | Red bell pepper (optional) |
| ½ | each | Block low fat tofu |
Directions
Saute the onions and garlic in water or white wine, deglazing them a couple of times. Meanwhile cut up the tomatoes and rinse and cut up the tofu (I love the White Wave version, since it's firm enough not to fall apart when stirred). Add the tomatoes and tofu and cook until the tomatoes are nearly ready and add the red pepper. The pepper should be barely cooked. We serve this over Japanese rice cooked in a rice cooker, but other rices and pasta are also good. If we want more sauce or the tomatoes aren't exquisite, we sometimes stir in some pasta sauce along with the tomatoes.
Posted by Heather Brown <heather@...> to the Fatfree Digest [Volume 17 Issue 6] Apr. 7, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....
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