Tonight's Dinner - Tofu Cacciatore

[Guest guest]

The original recipe for this came from The Whole Soy Cookbook by Patricia

Greenberg. I didn't change much, mainly used canned tomatoes for the fresh

ones, infused the broth with the italian seasoning and used " beef " broth for

the wine. Otherwise it is the same.

 

We liked it, didn't love it. Could've broiled the tofu for a bit longer so

it was a bit browner. Plain kind of dish but tasty.

 

Served it with white basmati rice.

 

* Exported from MasterCook *

 

Tofu Cacciatore (adapted)

 

Recipe By : Whole Soy Cookbook by Patricia Greenberg

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mushrooms

Soy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 lb firm tofu

1/3 cup olive oil -- * see note

3/4 lb mushrooms -- sliced

1 small yellow onion -- finely chopped

1 med shallot -- minced

1 stalk celery -- finely chopped

3 cloves garlic -- minced

3/4 cup dry red wine -- ** see note

1 1/3 cups vegetable stock

1 tbsp italian seasoning

1 l4 oz can diced tomatoes -- undrained

 

I HALVED THE RECIPE.

 

Preheat the broiler. Slice each lb of tofu into 6 slices (if using half the

recipe, just use 1 lb and you will feed 3 people). Place on baking sheet.

Brush lightly with oil and broil for about 5 minutes. Set aside.

 

Heat 1 tbsp of remaining oil in a large skilet over medium heat and saute

the mushrooms until they are softened, about 5 minutes. Remove mushrooms and

set aside.

 

In the same pan, over high heat, saute the onion, shallot, and celery in an

add'l tbsp of oil. Saute for 3 minutes. Add garlic and cook for 1 minute.

 

Reduce heat and add wine. When wine evaporates, add stock and Italian

seasoning***, turn heat to medium, and let the mixture cook until it is

reduced by half, about 30 minutes.

 

Return the mushrooms to the pan and add the tomatoes. Simmer for 5 minutes

or until tomatoes are heated through. Place tofu on platter and cover with

sauce.

 

Nutritional information per serving: 450 calories, 38g protein, 36g soy

protein, 20g carbo, 17g fat, 0mg chol, 6g fiber and 159mg sodium.

 

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NOTES : Risa's notes:

 

* I used quite a lot less oil. Maybe 2 tbsp, or less. I eyed the

measurement, didn't measure it exactly.

 

** I used Better than Bouillion Beef Base and water. Did not have any wine.

 

*** I put the seasoning into the vegetable stock and let it sit for a few

minutes before adding it to the pan. I thought it might infuse it with the

flavors.

 

RisaG

MK Independent Beauty Consultant

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