Ingredients
1 Tbsp Extra Virgin olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 cup sliced mushrooms
8 ounces firm tofu, drained and cubed
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon low-soodium herbal seasoning
1/2 teaspoon black pepper
pinch of red pepper flakes
1 14 1/2 ounce can diced tomatoes
2 TBSP tomato paste
1/2 cup red wine
1/2 cup water
2 TBSP capers
Preparation
Heat the olive oil in a large saute pan. Add the onion and saute for 4 minutes Add the bell pepper, mushrooms, tofu, garlic, oregano, parsley, herbal seasoning, black pepper, and red pepper flakes and saute for an additional 4 minutes Stir in the tomatoes, tomato paste, red wine, water, and capers. Cook over medium heat until thick and bubbly, about 5 minutes. Serve over hot cooked pasta, or whole grains such as rice, quinoa, or barley.
Could leave out tofu and use more portabello mushrooms.
