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Mediterranean Tofu Ragout
Recipe By : COOKING RIGHT SHOW #CR9645
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
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3 Tablespoons olive oil
1 Cup firm tofu -- cubed
1/2 Cup red onion -- thinly sliced
1/2 Cup crimini or shiitake mushrooms -- quartered
2 Tablespoons garlic -- slivered
1 Cup artichoke hearts* -- quartered
1 1/2 Cups fresh or canned diced tomatoes -- in juice
1 Tablespoon capers -- drained
1/4 c Nicoise, kalamata or oil-cured olives
-- pitted and halv
Salt and freshly ground pepper
--Garnish--
Steamed basmati or jasmine rice
Freshly grated Parmesan and basil sprigs
Heat 2 tablespoons of olive oil in a wok or non-stick skillet and gently
stir fry the tofu until golden brown. Remove and set aside.
Heat the remaining oil and add the onions, mushrooms and garlic and saute
until crisp, tender and lightly colored. Add the artichokes, tomatoes,
capers and olives and cook for 3-4 minutes until flavors come together.
Correct seasoning with salt and pepper. Carefully stir in tofu and serve
immediately with steamed rice, freshly grated Parmesan and fresh basil.
Yield: 4 servings
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NOTES : *use ONLY fresh cooked or canned artichoke hearts--NOT marinated
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