Tofu and Mushroom Marsala


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.

  • 4Servings


  • 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
  • 1 loaf of crusty bread


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.

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

Copyright © 2005 by Moosewood, Inc.

Nutrition Information

  • Calories: 217
  • Carbohydrate Content: 14 g
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 14 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 729 mg
  • Sugar Content: 2 g