| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Spanish | Ethnic, Vegetables | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Regular tofu, frozen, thawed and squeezed |
| 3 | tb | Oil |
| 1 | lg | Onion, diced |
| 2 | md | Green peppers, seeded and diced |
| 30 | oz | Spanish style tomato sauce |
| 1 1/2 | tb | Chili powder |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/2 | ts | Dried oregano |
| 1 | tb | Soy sauce |
| 1 | tb | Prepared mustard |
| 1 | tb | Sugar |
| 2 | tb | Worcestershire sauce |
| 3 | tb | Oil |
INSTRUCTIONS
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@indy.net (Roy) on Oct 21, 1997
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