HomeVegetarian Tofu Provencal

Tofu Provencal

Posted in : Vegetarian on by : Daphne


1 pound firm tofu; patted dry and cut into 1/2 cubes3 garlic cloves; minced2 medium onions; chopped35 ounce(s) canned plum tomatoes w/juice (chopped)1 Tbsp. tomato paste2 C.(s) diced green beans1/2 tsp. dried basil1/2 tsp. dried oregano1 bay leafpepper; to taste


Heat a bit of oil in large skillet. Stir fry tofu until golden. Remove from pan and drain. Sauté garlic and onions for about 5 minutes. Add tomatoes, their juice and tomato paste, stir until blended. Return tofu to pan, add remaining ingredients and toss thoroughly. Cover and simmer 15 minutes or until green beans are tender. If sauce is too thin boil uncovered to reduce. Can substitute zukes, or squash, or mushrooms for all or part of the tofu. Enjoy. A quick easy companion dish: one box of near east bulghur pilaf and some fresh mushrooms. Slice mushrooms and add to sauce pan. Pour on water needed for pilaf and bring to a boil add the mix and simmer 15 minutes.