Tofu Swiss Steak

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You can still enjoy Swiss Steak, without adding to your cholesterol.

Ingredients

1 pkg. extra firm tofu, cut lengthwise into 1 1/2 inch strips, frozen
1/2 C. unbleached flour, mixt with 1/2 t. salt, 1/8 t. pepper,
1/4 tsp. paprika, and 1/4 t. dried thyme
2 tsp. extra virgin olive oil
1 1/2 Tbs. Worcestershire sauce, vegetarian style
1 white onion, cut in half and sliced into 1/4 inch moons
1 clove garlic, minced
1/2 tsp. salt
1 1/2 C. thinly sliced red and green bell peppers, cored and seeded
1 1/2 C. canned chopped tomatoes
1/2 C. water
2 tsp. vegetable broth powder

Directions

Pat defrosted tofu with paper towels to dry out moisture. Place flour mixture in a paper bag and add tofu pieces. Shake gently to coat tofu and remove piece by piece while shaking off excess flour. Roast tofu over medium heat in a heavy skillet with 1 tsp. of the olive oil. When tofu is browned evenly, sprinkle with W. sauce, remove pieces and set aside while you make the sauce. Sauté onions, garlic and salt in remaining 1 t. olive oil over medium heat. Cook for 8-10 minutes or until onions are translucent. Add peppers and cook another 5 minutes. Add tomatoes, water and broth powder. Simmer sauce for 10 minutes. Add tofu, heat through and serve with rice or mashed potatoes.