Date: Thu, 06 Apr 95 12:45:59 PDT
From: Heather Brown (heather@EECS.Berkeley.EDU)
Tomato-Tofu over Rice (or Pasta)
10 ripe roma tomatoes
1 large onion
several cloves of garlic (we like lots)
red bell pepper (optional)
1/2 block low fat tofu
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.
kwvegan vegan