Skip to content

Tofu with Mediterranean Tomato-Olive Sauce

May 23, 2009

Tofu with Mediterranean Tomato-Olive Sauce

2 tablespoons olive oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups canned chopped tomatoes
3 tablespoons chopped pitted kalamata olives
3 tablespoons chopped fresh parsley
1/8 teaspoon freshly ground black pepper
1 lb extra-firm light tofu, drained and cut lengthwise into 4 slices (or 1 lb baked tofu)

Mince garlic and chop olives. Chop parsley. Drain and slice tofu (I sliced some baked tofu.) Heat 1 tablespoon oil in a medium saucepan over medium heat. Add red pepper and garlic; cook for 1 minute. Stir in tomatoes and bring to a boil.
Reduce heat and simmer 10 minutes. Add olives and cook for 1 minute more. Remove from heat, stir in parsley and black pepper. Keep warm.
(Omit this step if using baked tofu.) Heat a large skillet with 1 tablespoon oil over medium-high heat. Add tofu; cook 3 minutes on each side until brown.
Add tofu to sauce and add salt and pepper to taste. Serve with rice and steamed vegetables or a salad.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: