Veggie Marinara
This chunky, meatless marinara is yummy enough to turn even meat-lovers into tofu-tasters.
- 2 tablespoons olive oil
- 1 cup frozen chopped onion
- 1 cup frozen chopped bell pepper
- 1 8-ounce package fresh sliced mushrooms
- 1 teaspoon bottled minced garlic
- 1 16-ounce container extra-firm tofu, rinsed and drained, and cut into 1-inch cubes or crumbled with your hand
- 1 teaspoon salt
- 1 16-ounce jar prepared pasta sauce
- ½ cup grated Parmesan cheese
In a large skillet over medium-high heat, heat the olive oil.
Add the onion, pepper and mushrooms and cook until the vegetables are tender, about 10 minutes.
Add the garlic, tofu and salt; continue cooking for 2 minutes, stirring frequently.
Add the pasta sauce, stirring well to mix.
Reduce heat to low and simmer, covered, for 10 minutes.
Remove from heat.
Add the Parmesan cheese, stirring well to mix.
- This dish stands well on its own next to a tossed salad, or try it generously spooned over pasta, rice or a baked potato. Delish!
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
Submit!
