Tofu Cacciatore

• 2 medium bell peppers (red, yellow, green, or a combination), cut into 1/2-inch strips
• 4 to 6 ounces presliced fresh portobello mushrooms
• 1 large onion (sweet preferred), cut vertically into thick slices
• 1 large carrot, finely chopped
• 2 teaspoons bottled minced garlic or 4 medium garlic cloves, minced
• 1 tablespoon plus 1 teaspoon olive oil (extra-virgin preferred)
• 1 28-ounce can no-salt-added whole peeled Italian plum (Roma) tomatoes, undrained
• 1/4 cup dry red wine (regular or nonalcoholic)
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon dried thyme, crumbled
• 1/4 teaspoon pepper
• 1 12- to 14-ounce package light extra-firm tofu, cut into small cubes

1. Heat a large skillet or Dutch oven over medium-high heat.
2. Add the bell peppers, mushrooms, onion, carrot, garlic, and oil, stirring well to coat.
3. Cook, covered, for 5 to 7 minutes, or until the bell peppers soften and release some of their liquid, stirring occasionally.
4. Stir in the remaining ingredients except the tofu.
5. Using a spoon, break the tomatoes into large pieces.
6. Increase the heat to high and bring to a medium-high boil, covered.
7. Reduce the heat to medium high.
8. Cook for 10 to 12 minutes, or until the bell peppers are soft, stirring occasionally.
9. Stir in the tofu.
10. Cook for 5 minutes, or until hot, stirring occasionally.
11. (Per Serving)
12. Calories: 174
13. Total Fat: 6.0g
14. Saturated: 1.0g
15. Trans: 0.0g
16. Polyunsaturated: 1.0g
17. Monounsaturated: 3.5g
18. Cholesterol: 0mg
19. Sodium: 129mg
20. Carbohydrates: 21g
21. Fiber: 5g
22. Sugars: 11g
23. Protein: 10g
24. Dietary Exchanges
25. 4 Vegetable
26. 1 Lean Meat
27. 1/2 Fat

bell peppers, fresh portobello mushrooms, onion, carrot, garlic, olive oil, salt, red wine, oregano, thyme, pepper, cubes

Taken from www.epicurious.com/recipes/food/views/tofu-cacciatore-375737 (may not work)