The most important ingredients in the recipe. a chunk of tofu and fresh red tomatoes.

Dice the tofu into cubes and then heat 2 tbsp of oil in a wok.

Put in the tofu and remove them after all sides become golden brown.

saute the garlic, onion, and red tomatoes in 2 tbsp water. (using non-stick pan)

Add in the tofu and let it simmer for few minutes or until when u can see that the tomatoes are really cooked and the sauce being absorbed.

Finished product:

Great for rice toppings.

If you like it to be more reddish and saucy, you can add in tomato sauce or any spaghetti sauce for a different kick of taste.

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I did not crave for pasta at dinner this evening.  But i was thinking of something to alternate with quaker oats and bread or rice.  So i thought of pasta!  But what would be my sauce?  To lessen sodium, I have to turn my back on processed foods like sausages and other can goods.  So I decided to make it vege as I saw some already cut veges at the wet section of Gaisano Mall.

So here’s my dinner earlier:

Pasta cooked as directed just minus the salt and oil.

I half-time blanched the vegetables so that it will retain its crunchy texture.  After half-done, i add in Del Monte Sweet style spaghetti sauce.   Instead of a dash of salt, I used ground black pepper.

Here’s my meal. A hearty one. =)

Vegetarian Pizza
@ Polaris Diving Resort

Too big a size for two people. 

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