Braised Tofu And Vegetables In Tomato Sauce

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Ingredients

12 ounces medium egg noodles

2 tablespoons vegetable oil, divided

1 pound firm tofu, drained and cubed

2 1/2 cups thinly sliced fennel bulb (about 1 small bulb)

1 zucchini, quartered lengthwise and thinly sliced (about 1 1/2 cups)

2 tablespoons red wine vinegar

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

2 (14.5-ounce) cans diced tomatoes with onions and garlic, undrained

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