Tofu-Carrot Cacciatore
Serves 6 Tomatoes and carrots grow better when planted side-by-side in the garden‹and they taste great together too. 2 Tbs. olive oil 2 medium-size onions, coarsely chopped (about 2 cups) 1 large green pepper, cut into 1 1/2-inch strips 3 large cloves garlic, minced (1 Tbs.) 1 28-oz. can diced tomatoes 2 8-oz. bags baby carrots, halved diagonally 1 8-oz. pkg. Italian-flavored baked tofu, cut into cubes 1 Tbs. rubbed dried sage 1 bay leaf 12 oz. linguine or other pasta
| - Heat olive oil in large pot over medium heat. Add onions and pepper, and cook 5 to 7 minutes, or until softened, stirring often. Add garlic and cook 1 minute more, or until fragrant.
- Stir in tomatoes, carrots, tofu, sage and bay leaf. Season with salt and pepper. Cover, reduce heat to medium-low and simmer about 1 hour, or until carrots are tender. Remove bay leaf.
- After cacciatore has simmered about 45 minutes, cook pasta according to package directions. Serve cacciatore over pasta.
PER SERVING: 211 Calories 12g Protein 8g Total Fat (1G Saturated Fat) 21g Carbohydrates 512mg Sodium 5g Fiber 11g Sugars [email protected] |