In her natural whole vegetarian kosher cuisine cookbook, Nutrilicious, Edith Rothschild writes that her Primavera Tomato Sauce with Tofu recipe is versatile, quick and easy to prepare, and attains gourmet status when served over hot grains, pasta or mashed potatoes.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped onions
- 1 clove garlic, minced
- 1/4 cup finely chopped sweet red pepper
- 1/2 cup coarsely chopped fresh tomatoes
- 1/3 cup tomato sauce
- 1/4 cup cubed firm tofu (1/8 inch cubes)
- 1 teaspoon umeboshi vinegar
- dash of black pepper
- water as needed
- a few basil leaves, chopped
Preparation:
1. In a medium skillet, saute the onions and garlic in oil on medium heat until the onions become translucent.
2. Add the red peppers and tomatoes. Saute 4-5 more minutes.
3. Add the tomato sauce, tofu, umeboshi vinegar and pepper. Toss well. Cover and simmer for 5 minutes.
4. Add just enough water to reach the desired consistency, adjust seasoning and serve.
YIELDS: approximately 1 cup
SERVING SUGGESTIONS: Serve hot or warm on toast or challah, or fill into warmed patty shells.
SOURCE: Nutrilicious by Edith Rothschild (Feldheim Publishers, May 2007).
2. Add the red peppers and tomatoes. Saute 4-5 more minutes.
3. Add the tomato sauce, tofu, umeboshi vinegar and pepper. Toss well. Cover and simmer for 5 minutes.
4. Add just enough water to reach the desired consistency, adjust seasoning and serve.
YIELDS: approximately 1 cup
SERVING SUGGESTIONS: Serve hot or warm on toast or challah, or fill into warmed patty shells.
SOURCE: Nutrilicious by Edith Rothschild (Feldheim Publishers, May 2007).
