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Side One - Cut Out Below -
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Tofu
Cacciatore
- 1 lb.
Extra firm tofu, cut into 1/2 inch cubes
- I cup
sliced shitake mushrooms (take off the stems)
- 2 stalks
celery, coarsely chopped
- 1 medium
carrot, coarsely chopped in slices
- 1 medium
onion, sliced in wedges
- 1 red
sweet pepper, coarsely chopped
- 1 teaspoon
garlic, chopped (chop at least 10 minutes
before heating to permit cancer-fighting molecules to
develop)
- 1 tablespoon
olive oil
- 28-ounce
can chopped tomatoes
- 1/3 cup
dry red wine
- 2 teaspoons
dried oregano, 1 teaspoon dried rosemary
- 2 teaspoons
sugar, 1/2 teaspoon salt
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Side Two- Cut Out Below -
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Tofu
Cacciatore
(cont.)
This
is the basic recipe. I also add 1 cup cooked dried beans
(any kind), 1 cup chopped fresh cauliflower, 1 cup sliced
zucchini, 1 can drained water-packed artichoke hearts, and
another 15 ounce can of chopped tomatoes.
Directions:
- In a large
skillet or a deep pan, stir fry garlic and onion for
1 minute, then add additional vegetables.
- Stir-fry
a few minutes longer. Add chopped tomatoes, tofu, beans,
wine, herbs, salt, and sugar.
- Bring
to a boil, reduce heat, cover and simmer for ~15-20
minutes.
Serving
suggestions:
Serve over brown rice or whole wheat pasta. Serve with
a loaf of crusty whole grain bread to soak up the wonderful
sauce. With some fresh fruit, this is a complete meal.If
you have some family members who would prefer chicken,
just split the recipe into two pan, using 1/2 # tofu in
one pan and 1-2 chicken breasts cut into strips in the
other pan. Serves
6 easily. (If you have a small family, this
is plenty for 2 meals, or freeze the remainder for a quick
meal at another time.)
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