Tonight's Dinner - Italian Tofu with Mushrooms & Peppers

[Guest guest]

This was tonight's dinner. I got it from The Best of

the Best - Mid Atlantic States. The Best of the Best

books take all the community books of each state and

they print the best recipes from each book. The book

that they got this recipe from is listed under Recipe

By.

 

This was delicious. Even DH liked it. At first, I said

we were having tofu and he said " not tofu. I'd rather

not eat tonight then. " I said " no way. You ate too

unhealthy at lunch today and you are having this. " I

made it and it was good. I used cubanelle peppers

instead of green bell peppers as I remembered that in

my old neighborhood in Bensonhurst, the Italian cooks

used the cubanelle (italian frying pepper) instead of

the bells. It was terrific.

 

* Exported from MasterCook *

 

Italian Tofu with Mushrooms &

Peppers

 

Recipe By : Adapted from Vegan Meals For One & Two

Serving Size : 2 Preparation Time :0:00

Categories : Low Carb Main

Dishes, Vegetarian

Mushrooms Soy

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

1 tsp olive oil

1/4 cup cubanelle peppers -- * see

note

1/4 cup onion -- chopped

1 clove garlic -- minced

1 cup mixed mushrooms -- sliced**

1/2 block extra-firm tofu -- diced

1 tbsp wine vinegar -- *** see note

1/2 tsp italian seasoning

1/2 tsp red pepper flakes

 

In a medium sized frying pan, heat oil over medium

heat. Add cubanelle, onions, and garlic and saute for

5 minutes, or until soft. Add mushrooms and tofu,

tossing and stirring. Reduce heat to a simmer. Add

vinegar, italian seasoning and red pepper and simmer

for 2 minutes.

 

Nutritional information: 181 calories, 15% total fat,

15g protein, 10g fat, 12g carbo, 158mg calcium, 10mg

Iron, 18mg sodium, 4g dietary fiber.

 

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NOTES : Risa's notes:

 

* Cubanelle peppers are also known as frying peppers.

They are always green.

 

** For the mixed mushrooms, I used a combination of

shiitake and portobello. Use what you have.

 

*** I used zinfandel vinegar. You can also use

balsamic or regular red wine vinegar.

 

Book note: This recipe can be eaten hot or cold and

served over mashed or baked potatoes, rice, or pasta.

You can purchase frozen chopped bell peppers so that

you can measur eout only what you need and freeze the

rest with no waste. Of course, if you have leftover

fresh bell peppers, you can throw it in a salad. In

soups, in sandwiches, on cooked veggies, in tofu

scrambles, and on top of pizza. The same goes for

extra onions, garlic or mushrooms.

 

RisaG

 

 

 

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