| 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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