Saute the onions and garlic in water or white wine, deglazing them a couple of times. Meanwhile cut up the tomatoes and rinse and cut up the tofu (I love the White Wave version, since its firm enough not to fall apart when stirred). Add the tomatoes and tofu and cook until the tomatoes are nearly ready and add the red pepper. The pepper should be barely cooked. We serve this over Japanese rice cooked in a rice cooker, but other rices and pasta are also good. If we want more sauce or the tomatoes arent exquisite, we sometimes stir in some pasta sauce along with the tomatoes. Posted by Heather Brown
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|Serving Size: 1 Serving (1340g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 23 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 65.9mg||2 %|
|Potassium 3075.7mg||81 %|
|Total Carbohydrate 58.5g||17 %|
|Dietary Fiber 16.6g||67 %|
|Sugars, other 41.9g|
|Protein 12g||17 %|
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Calories per serving: 265
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