• 2 Tbs. olive oil
• 1 red onion, minced
• 2 cloves garlic, crushed
• 1 green bell pepper, seeded and diced
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 lb. firm tofu, cut into 1 inch cubes
• 3-1/3 cups recipe-ready crushed tomatoes
• 1/4 tsp. chili pepper flakes, crushed
• 1/2 cup cilantro or parsley, chopped
• 1 lb. ziti or other tube pasta
• 1/4 lb. Monterey Jack cheese, shredded

Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 4-5 minutes or until softened. Stir in next 5 ingredients and simmer 1 minute. Add tofu and increase heat to medium high. Sauté 5-6 minutes, stirring frequently, until tofu is lightly browned. Stir in next 3 ingredients and salt and pepper to taste. Simmer 15 minutes or until sauce is thickened. Cook pasta in boiling salted water 8-10 minutes until al dente. Drain thoroughly. Pour sauce over pasta and sprinkle with cheese.

Per serving: calories 1058, fat 22.7g, 19% calories from fat, cholesterol 27mg, protein 43.1g, carbohydrates 170.1g, fiber 8.0g, sugar 12.5g, sodium 529mg, diet points 21.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.0, Bread: 10.4, Lean meat: 1.0, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 0.8

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The recommended wines are: Beaujolais, Zinfandel, or Chianti.