Braised Tofu And Vegetables In Tomato Sauce

• 12 ounces medium egg noodles
• 2 tablespoons vegetable oil, divided
• 1 pound firm tofu, drained and cubed
• 2 1/2 cups thinly sliced fennel bulb (about 1 small bulb)
• 1 zucchini, quartered lengthwise and thinly sliced (about 1 1/2 cups)
• 2 tablespoons red wine vinegar
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 2 (14.5-ounce) cans diced tomatoes with onions and garlic, undrained

1. Cook noodles according to package directions, omitting salt and fat.
2. While the noodles cook, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook 10 minutes or until golden brown, stirring frequently. Remove tofu with a slotted spoon. Heat 1 tablespoon oil in pan. Add the fennel and zucchini, and cook for 4 minutes or until tender, stirring frequently. Stir in the tofu, vinegar, basil, oregano, pepper, and tomatoes. Reduce heat; simmer until thick (about 5 minutes). Serve with noodles.

egg noodles, vegetable oil, firm tofu, fennel bulb, zucchini, red wine vinegar, dried basil, oregano, freshly ground black pepper, tomatoes

Taken from www.myrecipes.com/recipe/braised-tofu-vegetables-tomato-sauce (may not work)