INGREDIENTS
3 lb
tofu skin
1 tbsp
olive oil
1 serving
salt
1 serving
bell pepper
1 large
onion
8 oz
fresh mushrooms
3 cloves
garlic
1/2 tsp
red pepper flakes
2 tbsp
flour
1 cup
dry white wine
14 1/2 oz
canned tomatoes
2 tbsp
tomato paste
3
bay leaves
1 small
parmesan
1 tbsp
fresh thyme
1 tsp
oregano
1 large
red bell pepper