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Tofu and Mushrooms Marsala

April 23, 2010

Tofu and Mushrooms Marsala

In an effort to try to eat more vegetarian entrees, Marc put this delicious dish on the menu — Tofu and Mushrooms Marsala, found (once again) in the Moosewood Restaurant Simple Suppers cookbook.  On the way hoem from work this afternoon, we were talking about this recipe — wondering if it was more like a chicken marsala type, or if it was broth-y or stew-y.  After getting home, Marc discovered that it definitely was more brothy than the traditional chicken marsala dish.

This came together in no time flat, and was incredibly tasty and complex, too.  The only thing either of us would change for the next time is sauteing the mushrooms in a separate pan before adding them to the rest of the mix.  This might give them a little more flavor and prevent them from getting slightly slimy, as they were today.

Enjoy this simple supper — and feel good about yourself for creating something so very delicious (and good for you!).

Tofu and Mushrooms Marsala

from Moosewood Restaurant Simple Suppers

  • 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 c. Marsala wine
  • 1 cake extra firm tofu (16 ounces), cut into 3/4-inch cubes
  • 10 oz. cremini mushrooms
  • 1 14-oz. can of diced tomatoes
  • 1/4 c. chopped fresh basil
  • salt and pepper
  • 1 loaf of crusty bread

In a pot on medium heat, cook the garlic in the oil until it sizzles and then add the bell peppers, oregano and salt.  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.  Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes.  Add the basil, salt and pepper to taste.

Serve with plenty of crusty bread to soak up the flavorful broth.

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