We think this inventive adaptation of a classic Italian dish is so good that it will soon show up on menus in the old neighborhoods. You never know.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a pot on medium heat, cook the garlic in the oil just until it sizzles and then add the bell peppers, oregano, and salt. Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. Add the basil and salt and pepper to taste.
Step 2
Serve with plenty of crusty bread to soak up the flavorful broth.
Serving & menu ideas
Step 3
On the side, Lemony Green Beans (page 192) and/or a green salad with Sour Cream Lemon Dressing (page 223), and Orange-Almond Polenta Cake (page 266) for dessert.
