Tofu Carrot Cacciatore

By Annisette on May 08, 2006

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Ingredients

    1. 2 tablespoons olive oil
    2. 2 medium onions, coarsely chopped ( 2 cups)
    3. 1 large green pepper, cut into 1 1/2 inch strips
    4. 3 large garlic cloves, minced ( 1 tablespoon)
    5. 1 (28 ounce) cans diced tomatoes
    6. 2 (8 ounce) packages baby carrots, halved diagonally
    7. 1 (8 ounce) packages italian flavored baked tofu, cubed
    8. 1 tablespoon dried sage
    9. 1 bay leaf
    10. 12 ounces linguine or 12 ounces other pastas

Directions

  1. In large pot, heat olive oil over medium heat.
  2. Add onions and pepper. Cook 5-7 minutes, or unti softened, stirring often.
  3. Add garlic. Cook 1 minute, or until fragrant.
  4. Stir in tomatoes, carrots, tofu, sage, and bay leaf. Season with salt and pepper, if desired.
  5. Cover. Reduce heat and simmer until carrots are tender (about 1 hour).
  6. Cook pasta according to package directions (you can do this while you're simmering the cacciatore.).
  7. Remove the bay leaf and serve the cacciatore over the cooked pasta.
 
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