05 January 2008
Tofu Marsala (Vegan)
Another yummy recipe tried. This one comes courtesy of Moosewood Restaurant Simple Suppers (I found it in Vegetarian Times awhile back) and is great on a cold January night.
4 garlic cloves, pressed or minced
2 tbsp olive oil
1 red bell pepper, chopped
1/2 tsp dried oregano
1/2 tsp salt
2 cups Marsala wine
1 cake firm tofu, cut into 3/4 inch cubes
10 ounces moonlight or cremini mushrooms, sliced
1 14-ounce can diced tomatoes
1/4 cup chopped fresh basil
salt and pepper
one loaf crusty bread
In a pot on medium heat, cook the garlic in the oil until it just sizzles, then add bell pepper, oregano, and salt. Cook, stirring often, for 5 minutes. Add the Marsala and tofu and cook on high heat for 4 minutes to reduce the wine a bit. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. Add the basil and salt and pepper to taste.
Serve with plenty of crusty bread to soak up the flavorful broth.