INGREDIENTS

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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