Monday, January 10, 2011

Tofu Provencal with Whole Wheat Pasta

Our dinner tonight was a lot of veggies, tofu and whole wheat pasta and left us feeling that we were doing something good for our bodies in addition to being very tasty.

The process started with a couple of sliced onions sauteed in some olive until they began to brown. A sliced red bell pepper was added to saute for a few minutes before crushed garlic went in briefly. A sliced zucchini went in next along with some fresh thyme and sauteed until golden brown. A can of diced tomatoes was next and the mixture was allowed to simmer for about 10 minutes. Some firm, diced tofu was added along with salt and pepper and simmered for about another 5 minutes. The entire dish was garnished with fresh basil before serving.

This mixture was served over whole wheat spaghetti.

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