Monday, September 18, 2006

Tofu with Mushrooms and Capers

Steaming in a hot skillet, we have floured and sauted tofu with mushrooms and capers in a rich tomato sauce!

Inspired by a recipe for Tofu and Mushroom Piccata from The Vegetarian Meat and Potatoes Cookbook, I traded the lemon for tomato sauce as the main flavor. It was absolutely delicious, the capers really gave it zing! We enjoyed this with chard and rice.

Tofu with Mushrooms & Capers

8 oz extra firm tofu
flour for coating
s & p
crushed red pepper
1 tbsp olive oil
4 oz mushrooms, wiped and sliced
1 tbsp capers
2 tbsp red wine (optional)
1/3 cut tomato/pasta sauce

Cut the tofu into rectangles. On a plate combine the flour with salt and pepper.

Heat the olive oil in a skillet over med. high heat. Dredge the tofu rectangles in the seasoned flour. Saute the tofu for a couple of minutes on each side until light brown. Add the mushrooms and saute for 2-3 minutes. Turn down the heat and add the capers, red wine and cook 2 minutes. Add the tomato sauce and cook gently for 3 more minutes.



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