By Chris Ellis, Staff Nutritionist Below is a relatively simple recipe using tofu and it is frequently well accepted by those who are not fans of tofu so give it a try. Just for fun, if you prepare it for others, don’t feel you have to say it was made with tofu until after it has been tasted.
Sauté until tender in 1 Tbsp. olive oil: 1 Large onion, chopped finely 1-2 medium green peppers 1-2 cloves garlic, minced If vegetables begin to stick add a little water Add: 3 cups spaghetti sauce 1-1½ Tbsp. chili powder (more can be added if you like it spicier) Dash of black pepper 1 Tbsp. prepared mustard Simmer together over low heat for about 20 minutes and set aside. Lightly brown in another non-stick or seasoned cast iron skillet: 1 Tbsp. olive oil 1½ lbs. firm tofu, mashed or crumbled *(if you desire a chewier texture, freeze tofu 1-2 days before making recipe then thaw in refrigerator overnight before preparation) 1-2 tsp. tamari or lite soy sauce When tofu has cooked 5-10 minutes and /or has browned slightly add it to the spaghetti sauce and stir and heat again thoroughly. Serve over rice or hamburger buns with a salad or vegetable. *To freeze tofu, place it in the freezer in the original container it was purchased in, water and all. To thaw, take it out a day ahead of time and prepare it as suggested. A lot of water will come out of it when you cook with it after it is frozen, but that is normal. If you choose to freeze tofu after a package of it has been opened, you can freeze it in water in an airtight container.