Breast of Tofu w/ Rosemary and White Wine

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Uses the Breast of Tofu recipe sent yesterday-

 

 

* Exported from MasterCook *

 

Breast of Tofu with Rosemary and White Wine

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound firm or extra-firm tofu -- sliced in 1/4-inch-thick

slices and marinated for 24 hours in Breast of Tofu Marinade

1/2 cup Seasoned Flour

1 tablespoon extra-virgin olive oil

3 cups sliced mushrooms, such as white, cremini,

or chanterelle

4 cloves garlic -- minced

1/2 cup white wine, such as Riesling

1 cup chicken-style vegetarian broth

2 sprigs fresh rosemary -- stripped off the stalk and chopped

freshly ground black pepper, to taste

 

This is extremely quck and easy to make, and one of my all-time favorites for

flavor. It reminds me very much of the chicken with white wine that my mother

often made when I was a child growing up in a California winery. She used to

place steamed rice into the pan in which the chicken had been cooked and scrape

up the delicious drippings to mix with the rice. You could do the same with

this dish, or serve it with mashed Yukon Gold potatoes. Note that you will need

to have tofu that has been marinating for at least a day in Breast of Tofu

Marinade.

 

Dredge the tofu slices in the seasoned flour. Heat the olive oil in a large

nonstick skillet over medium heat. When the oil is hot, arrange the tofu slices

in the pan. Cook until one side is golden, then carefully turn them over and

cook until the other side is golden. Remove the tofu from the pan, and set

aside.

 

Add the mushrooms and garlic to the pan, and sprinkle with a little salt. Saute

over high heat until the mushrooms start to wilt, adding a tiny bit of water if

they seem to be sticking. Add the tofu, wine, broth, and rosemary. Cook over

high heat, stirring gently every now and then until the juices form a sauce.

Quickly remove from the heat, and grind the fresh pepper over the dish. Serve

immediately.

 

 

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Per Serving (excluding unknown items): 35 Calories; 3g Fat (84.8% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.

 

 

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