Pasta with tex-mex tofu sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Red onion; minced | |
| 2 | Cloves garlic; minced | |
| 1 | Green bell pepper; seeded and diced | |
| 1 | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Cayenne pepper |
| 1 | pounds | Firm tofu; cut into 1 inch cubes |
| 1¾ | pounds | Canned crushed tomatoes |
| ¼ | teaspoon | Chili pepper flakes; crushed |
| ½ | cup | Cilantro or parsley; chopped |
| 1 | pounds | Ziti or other tube pasta |
| ¼ | pounds | Monterey Jack cheese; shredded |
Directions
Prep: 15 min, Cook: 25 min.
Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 4-5 minutes or until softened. Stir in next 5 ingredients and simmer 1 minute.
Add tofu and increase heat to medium high. Sauté 5-6 minutes, stirring frequently, until tofu is lightly browned. Stir in next 3 ingredients and salt and pepper to taste. Simmer 15 minutes or until sauce is thickened.
Cook pasta in boiling salted water 8-10 minutes until al dente. Drain thoroughly. Pour sauce over pasta and sprinkle with cheese.
Posted to recipelu-digest by molony <molony@...> on Mar 05, 1998
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