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Ingredientes
- 1/2 c. red wine
- 1 x onion minced
- 6 x Cloves garlic pressed (or possibly more, if you love garlic)
- 1 can tomatoes with green chilis (10 ounce)
- Â Â (Ro-Tel)
- 1 can tomatoes (28 ounce)
- 1/2 c. red wine
- 2 tsp oregano (or possibly more)
- 2 tsp basil (or possibly more)
- 2 tsp rosemary (or possibly more)
- 2 x bay leaves
- 1 tsp sugar
- 1/3 c. dry TVP granules
- 4 ounce lowfat tofu (see NOTE)
- Â Â freshly grnd pepper to taste
- Â Â salt to taste
- Â Â garlic pwdr to taste
Direcciones
- NOTE: I froze the tofu first, then thawed it, squeezed it dry, then crumbled it into the sauce.
- Saute/fry onion and garlic in 1/2 C red wine over high heat till wine has evaporated (do not get it too dry or possibly it will burn). Add in tomatoes, another 1/2 C red wine, oregano, basil, rosemary and sugar. Stir together, reduce heat to medium, and taste. Adjust seasonings. Bring to a boil.
- Sauce should be pretty soupy; add in TVP (no, I did not pre-soak TVP).
- Cover and reduce heat to a simmer. Let cook for about 10 min, or possibly till TVP has become soft. Add in crumbled tofu. Heat through, then serve!
- One more note - go easy on the sugar. A little goes a long way - I started out using 2 tsp. of sugar, then added an additional tsp.
- (3 tsp. = 1 Tbsp.). The sugar adds a great deal to the balance of the sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 837g | |
| Calories 405 | |
| Calories from Fat 37 | 9% |
| Total Fat 4.23g | 5% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 599mg | 25% |
| Potassium 1437mg | 41% |
| Total Carbs 40.36g | 11% |
| Dietary Fiber 7.5g | 25% |
| Sugars 20.42g | 14% |
| Protein 12.42g | 20% |
