Tofu Provencal

• firm tofu, patted dry and cut into 1/2-inch cubes↗1 lb
• garlic cloves↗3

  minced

• medium onions↗2

  chopped

• canned plum tomatoes in puree↗35 ounces
• tomato paste↗1 tablespoon
• diced green beans2 cups
• dried basil↗1⁄2 teaspoon
• dried oregano↗1⁄2 teaspoon
• bay leaf↗1

Step-by-step instructions

1. 1

   Heat a bit of oil in large skillet.

2. 2

   Stir fry tofu until golden. Remove from pan and drain.

3. 3

   Saute garlic and onions for about 5 minutes Add tomatoes, their juice and tomato paste, stir until blended.

4. 4

   Return tofu to pan, add remaining ingredients and toss thoroughly.

5. 5

   Cover and simmer 15 mins or until green beans are tender.

6. 6

   If sauce is too thin boil uncovered to reduce.