| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Apr95, Digest, Fatfree | 1 | Servings | |
INGREDIENTS
| 10 | Ripe roma tomatoes | |
| 1 | Onion | |
| 1 | Several cloves of garlic, we | |
| Like lots), Like lots | ||
| 1 | Red bell pepper, optional | |
| 1/2 | Block low fat tofu |
INSTRUCTIONS
Saute the onions and garlic in water or white wine, deglazing them a couple of times. Meanwhile cut up the tomatoes and rinse and cut up the tofu (I love the White Wave version, since it's firm enough not to fall apart when stirred). Add the tomatoes and tofu and cook until the tomatoes are nearly ready and add the red pepper. The pepper should be barely cooked. We serve this over Japanese rice cooked in a rice cooker, but other rices and pasta are also good. If we want more sauce or the tomatoes aren't exquisite, we sometimes stir in some pasta sauce along with the tomatoes. Posted by Heather Brown <heather@EECS.Berkeley.EDU> to the Fatfree Digest [Volume 17 Issue 6] Apr. 7, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 630
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 101mg
Potassium: 2864.3mg
Carbohydrates: 147.1g
Fiber: 2.6g
Sugar: 6.4g
Protein: 21.5g