Tofu & Mushrooms Marsala
- 4 garlic cloves, pressed or minced
- 2 tablespoons olive oil
- 1 red bell pepper, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 cups Marsala wine
- 1 cake firm tofu (about 16 ounces), cut into 3/4-inch cubes
- 10 ounces moonlight or cremini mushrooms, sliced
- 1 14-ounce can of diced tomatoes
- 1/4 cup chopped fresh basil
- Salt and pepper
- 1 loaf of crusty bread
- In a pot on medium heat, cook the garlic in the oil just 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 and salt and pepper to taste.
- Serve with plenty of crusty bread to soak up the flavorful broth.
- On the side, Lemony Green Beans (page 192) and/or a green salad with Sour Cream Lemon Dressing (page 223), and Orange-Almond Polenta Cake (page 266) for dessert.
garlic, olive oil, red bell pepper, oregano, salt, marsala wine, cake firm, cremini mushrooms, tomatoes, fresh basil, salt, crusty bread
Taken from www.epicurious.com/recipes/food/views/tofu-mushrooms-marsala-377093 (may not work)