Recipe by AMAL
"This is a flavorful, low-calorie way to prepare tofu, and it makes a wonderful main dish. And it's vegan!"
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1 (14 ounce) package
extra firm tofu, sliced
1 (14.5 ounce) can
diced tomatoes with basil, garlic, and oregano
green bell pepper, chopped
salt to taste
I made a double batch as I had extra tofu to use up. I think that was a little too much vinegar, so will add to taste next time. Turned out yummy! Added black beans for extra fiber :)
We made this last night as a side with portabello burgers--very tasty! It was great warm last night but also delish cold for lunch today. The only change we made was to throw in some red bells too b/c we had them on hand.
I really enjoyed this recipe, but my family...not so much. My son felt it had way too much vinegar. I disagree, but I do love balsamic. I used a green and a yellow pepper and we served over brown rice. Probably won't make again because the family didn't love it, but I would recommend it if you're looking for a tofu dish.
I'll admit to making just a couple of changes (as you can see from the photo!) I had to use red and orange bell peppers because my green one was WELL past the point of use. I also only had plain tomatoes, so I added some chopped garlic and Italian seasoning to make up for it. And I added mushrooms...because they were about to go the way of the green bell pepper and I couldn't stand to waste them!
This was great and I intend on making it again with the green bell peppers, but it's always nice to have a recipe like this in your arsenal that uses common ingredients (at least in my fridge) and comes together for a quick meal. I served it over whole wheat pasta and it was light, filling, and I now have leftovers for lunch! thanks!
I did some improvisation and was thrilled. Instead of onions I added leeks and to the vinegar I added a teaspoon of minced ginger. I only had cherry tomatoes so halved 40 and used instead of regular tomato. Dish was delicious.
I tried this recipe today. I've never cooked tofu before but this was a wonderful introduction into it. Never again would I distrust tofu....it tasted great. I added portobella mushrooms just to add more veggie meatiness to the dish.
This was pretty tasty. It definitely needs to be served over something. Pasta or couscous.
Delicious. Would be really good on a bed of rice or couscous.
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu with Tomatoes and Balsamic Vinegar
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 81
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