1 tablespoon olive or vegetable oil
1 medium onion, diced
1 medium red or green bell pepper, diced (optional)
1 package tempeh, crumbled, -or- 1 pound firm tofu, crumbled*
6 garlic cloves, minced
4-6 ounces fresh mushrooms, cleaned, stems removed, sliced thin
1/2 teaspoon dried oregano or marjoram, crumbled
salt to taste
28-ounce can tomato sauce
1/4 cup chopped parsley
1. Heat the oil in a large skillet and sauté the onion for a few minutes.
2. Add bell pepper if desired, and sauté about 2 minutes.
3. Add the tempeh or tofu and stif for 5 minutes.
4. Add the garlic, mushrooms, oregano or marjoam, and salt, and stir for a few minutes.
5. Stir in the tomato sauce and cook over low heat, barely simmering, for about 10 minutes.
6. Taste for seasoning.
7. Serve this sauce over pasta or use to make lasagna or eggplant Parmesan; garnish with parsely if desired.
Makes about 1 1/2 quarts
*Tip: Freezing the tofu for a few hours and then thawing it gives it a rather meaty texture; it crumbles nicely and seems to absorb more cooking liquid.
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If you have questions or comments, please call Wellness at 556.3334, e-mail us at wellness@iwu.edu, or stop by our office in the Shirk Center.