Tofu-Carrot Cacciatore

• 2 Tbs. olive oil
• 2 medium-size onions, coarsely chopped (about 2 cups)
• 1 large green pepper, cut into 1 1/2-inch strips
• 3 large cloves garlic, minced (1 Tbs.)
• 1 28-oz. can diced tomatoes
• 2 8-oz. bags baby carrots, halved diagonally
• 1 8-oz. pkg. Italian-flavored baked tofu, cut into cubes
• 1 Tbs. rubbed dried sage
• 1 bay leaf
• 12 oz. linguine or other pasta

1. 1.
2. Heat olive oil in large pot over medium heat.
3. Add onions and pepper, and cook 5 to 7 minutes, or until softened, stirring often.
4. Add garlic, and cook 1 minute more, or until fragrant.
5. 2.
6. Stir in tomatoes, carrots, tofu, sage, and bay leaf.
7. Season with salt and pepper.
8. Cover, reduce heat to medium-low, and simmer about 1 hour, or until carrots are tender.
9. Remove bay leaf.
10. 3.
11. After cacciatore has simmered about 45 minutes, cook pasta according to package directions.
12. Serve cacciatore over pasta.

olive oil, onions, green pepper, garlic, tomatoes, bags baby carrots, italianflavored baked tofu, sage, bay leaf, linguine

Taken from www.vegetariantimes.com/recipe/tofu-carrot-cacciatore/ (may not work)