Tofu Provencal (8 PTS)

Recipe Ingredients

1		+ 1 tsp. Olive oil
1 cup	62g / 2.2oz	Thinly sliced onion
1 cup	237ml	Thinly sliced red bell pepper
2		Garlic cloves - finely chopped
1 cup	237ml	Thinly sliced zucchini
2		Finely chopped fresh thyme or 1 tsp.
		Dried leaves
2 cups	474ml	Chopped canned plum tomatoes with juice
8		Firm tofu - cut into 1" cubes
		Salt and freshly ground black pepper to
		Taste
1/2 cup	118ml	Loosely packed fresh basil - torn into small
		Pcs., or mint

Recipe Instructions

In med. nonstick skillet, heat oil over med.-low heat; add onion. Saute,

stirring, until onion begins to brown, about 5 min. Add bell pepper;

saute,

stirring occasionally, until bell pepper begins to soften, about 2-3 min.

Add garlic, cook 30 seconds. Add zucchini and thyme; saute until edges of

zucchini turn golden, about 4-5 min.

Add tomatoes and juice; stir, then cover partially; cook at a steady

simmer

over low heat 10 min., stirring occasionally. Add tofu, salt and pepper;

stir. Continue simmering, uncovered, 5 min., to heat . Add basil; stir.

Each serving (1 3/4 cups) provides: 1 fat, 2 1/2 vegetables, 3 proteins

Per serving: 346 calories, 29 g protein, 20 g fat, 20 g carbohydrate, 223

mg

sodium, o mg cholesterol, 2 g dietary fiber

Shared by: Patty, pattydietrecipes

MC Formatted & WW Pointed by Mary [[email protected]]10/24/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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