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SPANISH TOFU AND NOODLES

2 teaspoons olive oil
1 chopped onion
1 cup chopped green pepper
1 pound firm tofu in 1/2 inch cubes
1 bay leaf
1/4 teaspoon pepper
Salt to taste
2 (1 lb.) can tomatoes, drained and chopped
1 cup liquid from tomatoes
3 cloves chopped garlic
1 cup chopped celery
1 cup sliced mushrooms
2 teaspoons paprika
1/4 teaspoon saffron
2 cups cooked noodles

Heat oil in a large skillet over medium heat. Add garlic, onions,
celery, green peppers, mushrooms, and tofu. Cook 15 minutes,
stirring, being careful not to break up the tofu. Add tomatoes,
the 1 cup of reserved tomato liquid, and spices. Cover. Reduce and
discard bay leaf. Add noodles. Toss until well mixed. Serve hot.
Serves 4.

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