Tofu with Artichoke and Mushroom Ragu

[Guest guest]

Tofu with Artichoke and Mushroom Ragu

 

2 tsps. unsalted butter

1/4 lb. mushrooms, cooked, sliced

1/2 cup vegetable stock

2 cups Italian style peeled tomatoes, coarsely chopped

9 ozs. frozen artichoke hearts, thawed

1/2 tsp. oregano, or 1 1/2 tsps. fresh, chopped

1/4 tsp. thyme, or 1 tsp. fresh, chopped

1 tbsp. parsley, minced

1 lb. firm tofu, patted dry and cut into 1 inch slices

 

Melt butter in a heavy non-reactive saucepan over medium high heat. Sauté

mushrooms 4 minutes or until lightly browned. Add stock and boil until mixture

is reduced by half. Add next 4 ingredients and salt and pepper to taste. Simmer

4 minutes, stirring frequently, until sauce thickens. Stir in parsley and

remove from heat. Set aside and keep warm. Turn on broiler. Season tofu with

pepper to taste. Arrange tofu on a broiler pan and broil 3 to 4 minutes per

side or until tofu is golden. Serve tofu topped with sauce.

Serves 4.

 

 

 

 

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