Take off of the italian classic dish, pasta puttanesca.
Saute the garlic in the olive oil until lightly browned, but not burned. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned (add more oil if needed).
Mix in tomatoes, thyme, oregano and cook for 5 minutes. Add olives, capers and salt to taste. Cook until it's just heated through.
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|Serving Size: 1 Serving (1030g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 374 (58%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 902.4mg||31 %|
|Potassium 1847.9mg||49 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 12.1g||48 %|
|Sugars, other 23.9g|
|Protein 50g||71 %|
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Calories per serving: 650
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