[Soyfood Recipes]
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Tofu Cacciatore on Fettucine Pasta

Serves 4

Yield: 5 Cups

1 lb. firm tofu, cut into 8 (2-oz.) slices
1/4 cup Vogue Vege Base
1 tbsp. tamari
3 tbsp. extra virgin olive oil
2 cups diced onions
1 cup fresh quartered mushrooms
1 cup (1/2-inch diced) green bell pepper
4 tsp. minced fresh garlic
(or 2 tsp. garlic powder)
2 tsp. oregano
2 tsp. basil
1-1/2 tsp. sea salt
1 tsp. whole rosemary
1/4 tsp. black pepper
1-1/2 cups water
1 cup tomato paste
1/2 cup Burgundy wine
1 tbsp. Vogue Vege Base
1/2 cup water mixed with 3 tbsp. unbleached white flour
Fettuccine pasta (Debole's)

Cut each of the 8 slices of tofu into 4 pieces. In a bowl, toss the tofu with the Vogue Vege Base. Add the tamari and toss again until all of the pieces are coated. In a 10-inch frying pan, heat the oil over medium heat, then sauté the tofu pieces until they are a light golden brown on both sides. Remove the tofu pieces from the oil and drain them on paper towels. Leave the remaining oil in the frying pan. Sauté the vegetables and seasonings in the oil over medium heat for 5 minutes, stirring occasionally. To the sautéed vegetables, add the water, tomato paste, wine, and seasoning. Whisk the flour into the second measure of water, then add to the vegetable mixture, and stir over medium heat about 3 minutes or until the mixture thickens. Add the sautéed tofu and stir to blend it with the sauce mixture. Continue to cook the Tofu Cacciatore over medium-low heat for 5 to 10 minutes. Serve hot over Debole's Fettuccine pasta.

Nutritional Information Per Serving*:

364 calories
17 g protein
34 g carbohydrate
16 g fat
2 g saturated fat
0 mg cholesterol
1007 mg sodium
7 g dietary fiber
*nutritional information tofu cacciatore only, without fettucine pasta

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]