Tofu Provencal - cooking recipe

Ingredients

1 lb firm tofu, patted dry and cut into 1/2-inch cubes
3 garlic cloves, minced
2 medium onions, chopped
35 ounces canned plum tomatoes in puree
1 tablespoon tomato paste
2 cups diced green beans
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf

Preparation

Heat a bit of oil in large skillet.
Stir fry tofu until golden. Remove from pan and drain.
Saute garlic and onions for about 5 minutes Add tomatoes, their juice and tomato paste, stir until blended.
Return tofu to pan, add remaining ingredients and toss thoroughly.
Cover and simmer 15 mins or until green beans are tender.
If sauce is too thin boil uncovered to reduce.