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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Variation of mushroom recipe. Italian higher cal dish. Ingredients:
300 g tofu, portioned into eight cutlets |
1 tbs. of tamari |
1/2 cup all-purpose flour |
1/2 tsp. salt |
1/2 tsp. pepper |
1 cup of cremini mushrooms, sliced |
1/2 green pepper |
1 tbs. tomato paste |
2 cloves of garlic, minced |
1 1/2 cups of marsala |
1 tbs. lemon juice |
1 salt and pepper to taste |
Directions:
1. On a pie plate (or shallow dish), add 1/2 tsp. salt and 1/2 tsp. pepper to the all-purpose flour and stir to combine.
2. In a shallow bowl add 1 tbs. of tamari, and dip each piece of tofu, coating both sides. Then dip each piece of tofu in the flour, and turn to coat completely, shaking off any excess.
3. In a large pan (big enough to fit all eight cutlets) over med-high heat, add 1 tbs. of the canola oil, and swirl to coat the pan. Gently add the flour-coated tofu pieces. Cook until the tofu just starts to brown in spots, about 4-5 minutes per side. Remove the tofu from the pan, and put into a very low oven to keep warm.
4. Add the remaining 1 tbs. of canola oil to the pan and add the sliced mushrooms. Add a pinch of salt to release the liquid in the mushrooms, and stir until they brown, about 8 minutes. Reduce the heat to medium, add the garlic and tomato paste, stir for 1 minute.
5. Off heat, add the marsala. Return the pan to the stove, and scrape up any browned bits sticking to the bottom of the pan. Bring the marsala up to a simmer, and reduce by half, about 5-7 minutes.
6. Off heat, add the lemon juice and stir to combine.
7. Return the pan to the stove and whisk in 1 tbs. of soy margarine.
8. Check for salt and pepper. Pour the sauce over the tofu and serve with braised veg.
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