Tofu And Mushroom Marsala

• 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

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.

garlic, olive oil, red bell pepper, oregano, salt, marsala wine, firm tofu, mushrooms, tomatoes, fresh basil, salt, crusty bread

Taken from www.food.com/recipe/tofu-and-mushroom-marsala-248325 (may not work)