Braised Tofu and Vegetables in Tomato Sauce

Preparation time: 10 minutes; Cooking time: 19 minutes

Yield:

6 servings (serving size: 1 cup tofu mixture and 1 cup noodles)

Recipe from

Nutritional Information

Calories 377
Caloriesfromfat 27 %
Fat 11.3 g
Satfat 2 g
Monofat 3 g
Polyfat 5.2 g
Protein 17.8 g
Carbohydrate 54.2 g
Fiber 3.7 g
Cholesterol 54 mg
Iron 10 mg
Sodium 733 mg
Calcium 165 mg

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

Preparation

Cook noodles according to package directions, omitting salt and fat.

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.

Note:

July 1999