Tofu and Mushroom Marsala |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got this recipe from Vegetarian times, but they got it from Moosewood. Ingredients:
4 garlic cloves, pressed |
2 tablespoons olive oil |
1 red bell pepper, chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
2 cups marsala wine |
16 ounces firm tofu, cut into 3/4-inch cubes (about 16 ounces) |
10 ounces cremini mushrooms, sliced |
1 (14 ounce) can diced tomatoes |
1/4 cup chopped fresh basil |
salt and pepper |
1 loaf crusty bread |
Directions:
1. In a pot on medium heat, cook the garlic in the oil just until it sizzles, then add the bell peppers, oregano, and salt.
2. Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit.
3. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes.
4. Add the basil and salt and pepper to taste.
5. Serve with plenty of crusty bread to soak up the flavorful broth.
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