1/2 pound frozen & thawed tofu
8 ounce can of tomato paste
8 ounce can of tomato sauce
about 3/4 of a small onion, chopped
about 1/2 teaspoon each pepper and salt
about 1 teaspoon each of oregano, basil and garlic powder
optional: Harvest Crumbles, 8 ounce can mushrooms, and/or 7 ounces olives
oil for frying
about 3 tablespoons water
Prepare the tofu first, this way it can soak up some of that saucy goodness. Tofu: Freeze and thaw tofu. This way it gets the most amazing texture and picks up the flavor better. Cut the thawed tofu into whatever size cubes you like, smaller picks up more flavor. Coat a frying pan or wok with the oil. Throw only 1/4 of the chopped onion and all of the fresh garlic in there. Stir constantly or else it might burn. After about 2 minutes add the tofu cubes and saute for about 5 to 10 minutes. Remove from heat and add to sauce later. Sauce: On low heat, simmer the paste and sauce. Add 3 tablespoons water if it gets too thick. Add tofu now. Add all the seasonings and the leftover 1/2 onion. Add the mushrooms, etc. if you decide to use them. Let simmer for about 20 to 30 minutes. Serve the sauce over your favorite kind of pasta. Serves 4.
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