Tofu Pomodoro

Makes 4 servings 1 Pkg Firm/Extra Firm Tofu 2 Tbsp Olive Oil 1/2 organic onion, chopped 4 cloves garlic, minced 2 cups organic cherry tomatoes, halved 2 Tbsp. balsamic vinegar 1 can Low Sodium Chicken or Vegetable Broth 2 Tbsp. chopped fresh basil 1/2 cup red peppers, sliced 1/2 cup green peppers, sliced Crushed red pepper, to taste Freshly ground black pepper, to taste 1/4 cup freshly grated parmesan cheese (optional for Phase 2. 1 Tbsp per serving) Bring a large saucepan of water to a boil. Add pasta and cook for about eight minutes or until al dente, then drain. In a large, deep skillet over high heat, add the olive oil and saute onions and garlic until lightly browned. Reduce heat to medium high and add the tomatoes, vinegar and broth. Simmer for about eight minutes, stirring frequently. Add cooked pasta, basil, red and green bell peppers, red pepper and black pepper to the sauce mixture, tossing all ingredients well. Simmer for about five more minutes. Before serving, top with grated parmesan cheese. < Prev   Next >