| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Tex-Mex |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Red onion; minced |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Green bell pepper; seeded and diced |
| 1 |
ts |
Chili powder |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
lb |
Firm tofu; cut into 1 inch cubes |
| 1 3/4 |
lb |
Canned crushed tomatoes |
| 1/4 |
ts |
Chili pepper flakes; crushed |
| 1/2 |
c |
Cilantro or parsley; chopped |
| 1 |
lb |
Ziti or other tube pasta |
| 1/4 |
lb |
Monterey Jack cheese; shredded |
INSTRUCTIONS
Prep: 15 min, Cook: 25 min.
Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 4-5
minutes or until softened. Stir in next 5 ingredients and simmer 1 minute.
Add tofu and increase heat to medium high. Sauté 5-6 minutes, stirring
frequently, until tofu is lightly browned. Stir in next 3 ingredients and
salt and pepper to taste. Simmer 15 minutes or until sauce is thickened.
Cook pasta in boiling salted water 8-10 minutes until al dente. Drain
thoroughly. Pour sauce over pasta and sprinkle with cheese.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 05, 1998
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