Recipe: Tomato-Tofu over Rice (or Pasta)

Tomato-Tofu over Rice (or Pasta)
rec.food.recipes/Brandi Clark/1999

1 large onion, sliced
several cloves of garlic, peeled, chopped (we like lots)
10 ripe Roma tomatoes*
red bell pepper (optional)
1/2 block low fat tofu
cooked rice or pasta

Saute the onion and garlic in water or white wine, deglazing them a couple of times.

Meanwhile cut up the tomatoes and rinse and cut up the tofu (I love the White Wave version, since it's firm enough not to fall apart when stirred).

Add the tomatoes and tofu to the onion mixture and cook until the tomatoes are nearly ready. Add the red pepper (the pepper should be barely cooked).

We serve this over Japanese rice cooked in a rice cooker, but other rice and pasta are also good.

*If we want more sauce or the tomatoes aren't exquisite, we sometimes stir in some pasta sauce along with the tomatoes.