| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Canola oil, divided |
| 1 |
lb |
Firm tofu, diced |
| 1/2 |
c |
Diced onion |
| 1/2 |
c |
Diced celery |
| 1 |
|
Clove garlic, minced |
| 1 |
tb |
Tomato paste |
| 1/4 |
c |
Dry red wine or beer (optional) |
| 1 |
c |
Canned tomato puree |
| 1/2 |
c |
Fresh or frozen corn kernels |
| 2 |
tb |
Barbecue sauce |
| 1 |
tb |
Tamari or soy sauce |
|
|
Hot pepper sauce to taste |
INSTRUCTIONS
(listed as taking 30 minutes or less to prepare)
Recipes from VEGETARIAN TIMES, November 1995.
Heat 1 teaspoon oil in a non-stick pan over moderate heat. Add diced tofu;
brown. Remove from pan; set aside.
Add remaining 1 teaspoon oil; saute onion, celery and garlic until
well-browned. Stir in remaining ingredients and reserved tofu; simmer
until sauce is reduced and develops a rich brown color, about 15 minutes.
Makes 4 servings.
Per serving: 154 cal.; 10G protein; 6G fat; 19G carb.; 0 chol.; 838MG
sodium; 4G fiber. Vegan.
Posted to FOODWINE Digest 31 October 96
Date: Fri, 1 Nov 1996 11:50:57 EDT
From: Sharon Bostick <sharon@DELPHINUS.LIB.UMB.EDU>
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”