Tofu Marsala

This delicious adaption of Tofuu Marsala from Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table, was a wonderfully warming, high-protein dish that provides serious depth of flavor in less than 30 minutes.

If you haven't checked out this cookbook, I can't recommend it more highly. I have given it often as a gift. There's a wide range of recipes from the world over and they are all simple and achievable in about half an hour. Check out the end of this post for some other recipes I've enjoyed from this book.

I have to admit, I'm feeling depleted today, still fighting off a cold. I spent a couple of hours resting on the sofa as my daughter read to me (no one's read to me in years!) But this recipe was worth getting up and making, just for myself. The marsala provides a wonderful richness, but I halved the amount in the original recipe and substituted vegetable stock for the balance. I felt this yielded as sweet a result for this dish as I could enjoy. The combination of mushrooms, marsala, tomatoes, and tofu, was delicious and rich, without any heaviness. As they say in the cookbook, enjoy soaking up the broth with some crusty bread!

Tofu Marsala (adapted from Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table):

4 cloves garlic, pressed
2 tbsp olive oil
3 small sweet peppers, deseeded and cubed
1/2 tsp dried oregano
1/4 tsp salt
1 cup Marsala wine
1 cup vegetable stock
16 oz firm tofu, cut into 3/4 " cubes
10 oz baby portobellos, peeled, stemmed and sliced
14 oz italian diced tomatoes
1 tbsp pesto
S&P
Crusty bread

In a saucepan, heat the oil and cook the garlic for 1 minutes. Add the peppers, salt and oregano and cook for 5-8 minutes. Add the Marsala, vegetable stock and tofu and simmer for 10-15 minutes. Add the mushrooms, tomatoes, and pesto. Cook 5-10 more minutes and adjust seasoning.

Serve with crusty bread.

Other recipes I've made from this cookbook:

Polenta- Stuffed Peppers

Indian Potato Salad

Sesame Tofu