Mediterranean tofu ragout
4 Servings
| Quantity | Ingredient | |
|---|---|---|
3 TB olive oil
1 c firm tofu -- cubed
½ c red onion -- thinly sliced ½ c crimini or shiitake
: mushrooms -- quartered 2 TB garlic -- slivered
1 c artichoke hearts* --
: quartered
1½ c fresh or canned diced
: tomatoes -- in juice 1 TB capers -- drained
¼ c Nicoise, kalamata or
: oil-cured olives -- pitted : and halv
: Salt and freshly ground : pepper
: Garnish--
: Steamed basmati or jasmine : rice
: Freshly grated Parmesan and : basil sprigs
Heat 2 tablespoons of olive oil in a wok or non-stick skillet and gently stir fry the tofu until golden brown. Remove and set aside.
Heat the remaining oil and add the onions, mushrooms and garlic and saute until crisp, tender and lightly colored. Add the artichokes, tomatoes, capers and olives and cook for 3-4 minutes until flavors come together. Correct seasoning with salt and pepper. Carefully stir in tofu and serve immediately with steamed rice, freshly grated Parmesan and fresh basil.
Yield: 4 servings
Recipe By : COOKING RIGHT SHOW #CR9645 From: Billspa@... (Bill Spaldindate: Sun, 29 Sep 1996 17:26:19 ~0400