Tofu Tomato Sauce

3 tablespoons olive oil
8 cloves garlic, sliced 
2 28-ounce cans ground peeled tomatoes (organic if possible), undrained
1 tablespoon dried oregano 
1 14-ounce package firm tofu, frozen and thawed
2 tablespoons fresh basil, chopped

Heat oil in a large skillet over low heat. Add garlic, and sauté until translucent. Add tomatoes and oregano. Simmer for 40 minutes, stirring occasionally. Remove any “foam” that forms on the top.
Crumble tofu, and add to sauce. Continue to simmer for 20 more minutes. Remove from heat, and stir in basil. For a smoother sauce, puree in a blender or food processor.
Makes 12 servings.