nutritional information

Per SERVING:

  • Calories: 217
  • Protein: 14 g
  • Total Fat: 12 g
  • Saturated Fat: 1 g
  • Carbohydrates: 14 g
  • Sodium: 729 mg
  • Fiber: 3 g
  • Sugar: 2 g
Vegan

Tofu and Mushroom Marsala

Serves 4

30 minutes or fewer

30 minutes or fewer   Here’s a tempting excerpt from the brand new Moosewood Restaurant Simple Suppers by the Moosewood Collective (Clarkson Potter/Publishers). For a variation on this classic Italian dish, serve it over whole wheat pasta instead of with crusty bread.
  • 4 garlic cloves, pressed or minced
  • 2 tablespoons olive oil
  • 1 red bell pepper, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 cups Marsala wine
  • 1 cake firm tofu (about 16 ounces), cut into ¾-inch cubes
  • 10 ounces moonlight or cremini mushrooms, sliced
  • 1 14-ounce can of diced tomatoes
  • ¼ 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, 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.
  2. Serve with plenty of crusty bread to soak up the flavorful broth.


Copyright © 2005 by Moosewood, Inc.

October 2005

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