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Ingredients
- 1 cup chopped onions
- 1 cup chopped green bell pepper OR celery
- 4 tbsp. olive oil
- 10 oz. extra firm tofu
- 1 8-oz. can of tomato sauce
- 1 cup water
- 1 large bay leaf
- ½ tsp. salt
- 1 tsp. black pepper
- 1 ½ Tbsp. chili powder
- 1 ½ cup uncooked elbow macaroni
Details
Preparation
Step 1
Cook bell pepper/celery in oil for about 5 minutes. Add onions. Crumble tofu and add to pan, cook until browned.
Add tomato sauce, water, seasonings and pasta.
Bring to a boil, cover, reduce heat to low and simmer 20 minutes, until sauce is thick and pasta is tender. When cooking, check a couple of times to add water if necessary.
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