Ingredients:
2 tablespoons olive oil
2 medium onions, coarsely chopped ( 2 cups)
1 large green peppers, cut into 1 1/2 inch strips
3 large garlic cloves, minced ( 1 tablespoon)
1 (28 ounce) cans diced tomatoes
2 (8 ounce) packages baby carrots, halved diagonally
1 (8 ounce) packages italian flavored baked tofu, cubed
1 tablespoon dried sage
1 bay leaves
12 ounces linguine or 12 ounces other pastas
Directions:
In large pot, heat olive oil over medium heat.
Add onions and pepper. Cook 5-7 minutes, or unti softened, stirring often.
Add garlic. Cook 1 minute, or until fragrant.
Stir in tomatoes, carrots, tofu, sage, and bay leaf. Season with salt and pepper, if desired.
Cover. Reduce heat and simmer until carrots are tender (about 1 hour).
Cook pasta according to package directions (you can do this while you’re simmering the cacciatore.).
Remove the bay leaf and serve the cacciatore over the cooked pasta.
Servings: 6
Time preparation: 15 min.
Time total: 85 min.