Prep Time: 10 Minutes

Cook Time: 15 Minutes

This is a wonderful Spanish style dish made with tofu. What I love about this meal is that you can add or subtract any vegetables you wish. Furthermore, if you adore hot spicy foods you can spice it up a bit more. Otherwise, take away some of the spiciness if you don’t care for spicy foods. So next time you are in the mood to try something different I recommend you try this simple recipe.

Ingredients:

I Pound firm tofu, cut into ½-inch cubes

2 Tablespoons virgin olive oil

1 Large red onion, diced

1 Large green bell pepper, chopped

1 Large red bell pepper, chopped

1 Large yellow bell pepper, chopped

4 Garlic cloves, minced

5 Celery stalks, chopped

1 Bay leaf

¼ Teaspoon pepper

Salt to taste

1 – 1 Pound can tomatoes, drained, reserve liquid, and chopped

1 Cup tomato juice liquid

2 Teaspoons paprika

¼ Teaspoon saffron

10 Large mushrooms, sliced

1 or 2 Large green chilies, seeds removed, diced

1 Cup fresh green beans, cut into ¼-inch pieces

1 Zucchini, sliced

1 Cup fresh broccoli, chopped

1 Cup fresh cauliflower, chopped

2 Cups cooked pasta

Directions:

Press your tofu with your tofu press or between two sheets of paper towels. Cut the tofu into ½-inch squares. Cook pasta, drain, and set aside. Chop and prepare all your vegetables. In a large skillet, heat olive oil over medium heat. When the oil is hot, add garlic, onions, green peppers, chilies, mushrooms, and tofu. Cook for 15 minutes over medium heat, stirring occasionally. Be careful to not break up the tofu. Add the rest of your vegetables, tomato liquid, tomatoes, and remaining spices. Reduce heat, cover, and simmer for 10 minutes until your vegetables are tender. Remove from stove, discard bay leaf and add noodles. Toss until the noodles are well mixed. Serve immediately.

This is a wonderful meal for lunch or dinner. Serve with hot bread and a nice tossed green salad.

Image: flickr.com