Tofu with Shallots and Tomatoes

[Guest guest]

Tofu with Shallots and Tomatoes

 

3 cups Italian style peeled tomatoes, drained and cut

into wedges

1/2 tsp. sugar

1 tbsp. plus 1 tsp. butter

2 shallots, thinly sliced

1 tsp. olive oil

1 lb. firm tofu, cut into 1 inch slices

1/8 tsp. salt, optional

2 cloves garlic, crushed to a paste

3 tbsps. parsley, minced

 

Sprinkle tomatoes with sugar and set aside. Melt

butter in a heavy nonstick skillet over medium heat.

Sauté shallots 2 minutes. Transfer shallots to a bowl

and set aside. Heat oil in same skillet over medium

heat. Saute tofu 10 to 12 minutes, turning once, until

tofu is lightly browned. Season tofu with salt and

pepper to taste. Transfer tofu to a platter and keep

warm. Return shallots to same skillet over medium

heat. When hot, stir in tomatoes and garlic. Cook 3

minutes or until tomatoes are heated throughout.

Remove from heat. Stir in parsley and pepper to taste.

Spoon shallots and tomatoes over tofu.

Serves 4.