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

1. 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.
2. Cook, stirring often, for 5 minutes.
3. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit.
4. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes.
5. Add the basil and salt and pepper to taste.
6. Serve with plenty of crusty bread to soak up the flavorful broth.
7. 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)