Braised Tofu and Vegetables in Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Preparation time: 10 minutes; Cooking time: 19 minutes Ingredients:
12 ounces medium egg noodles |
2 tablespoons vegetable oil, divided |
1 pound firm tofu, drained and cubed |
2 1/2 cups thinly sliced fennel bulb (about 1 small bulb) |
1 zucchini, quartered lengthwise and thinly sliced (about 1 1/2 cups) |
2 tablespoons red wine vinegar |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon freshly ground black pepper |
2 (14.5-ounce) cans diced tomatoes with onions and garlic, undrained |
Directions:
1. Cook noodles according to package directions, omitting salt and fat.
2. While the noodles cook, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook 10 minutes or until golden brown, stirring frequently. Remove tofu with a slotted spoon. Heat 1 tablespoon oil in pan. Add the fennel and zucchini, and cook for 4 minutes or until tender, stirring frequently. Stir in the tofu, vinegar, basil, oregano, pepper, and tomatoes. Reduce heat; simmer until thick (about 5 minutes). Serve with noodles.
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