1 lb. extra firm tofu cut into 1/2-inch cubes
1 cup button mushrooms
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 medium onion, coarsely chopped
1 sweet pepper, coarsely chopped
1/2 teaspoon minced garlic
1 tablespoon olive oil or canola oil
28-ounce can organic chunky tomato sauce
1/3 cup dry white wine or sherry
2 teaspoons dried oregano
2 teaspoons unbleached sugar
1/8 teaspoon freshly-ground pepper
1/2 teaspoon salt
- In a large skillet, stir fry mushrooms, celery, carrot, onion,
pepper and garlic in hot oil until tender.
- Add tomato sauce, tofu, wine, oregano, salt, pepper, and sugar.
- Bring to boil; reduce heat. Cover and simmer for 20 minutes.
- Serve over rice or pasta.
Your question and comments are welcome