| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Chinese |
Chinese, Vegetarian |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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