Soy Zone - Artichoke and Mushroom Ragout

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* Exported from MasterCook *

 

Artichoke and Mushroom Ragout

 

Recipe By :The Soy Zone - Barry Sears, Ph.D.

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/3 teaspoons canola oil

4 cups mushrooms -- sliced

1/2 cup vegetable stock

2 cups canned peeled tomatoes -- chopped

1 cup canned artichoke hearts -- chopped

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

salt and pepper to taste

1 tablespoon parsley -- minced

8 ounces extra-firm tofu -- cut into 1-inch slices

 

Heat oil in a heavy, non-reactive saucepan over high heat. Saute mushrooms 4

minutes or until lightly browned.

 

Add stock and boil until mixture is reduced by half. Add tomatoes, artichoke

hearts, oregano, thyme, 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.

 

 

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Per serving: 516 Calories (kcal); 23g Total Fat; (38% calories from fat); 38g

Protein; 46g Carbohydrate; 1mg Cholesterol; 1441mg Sodium

Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0