3 pounds firm tofu
1/3 cup olive oil
3/4 pound mushrooms, sliced
1 small yellow onion, finely chopped
1 shallot, minced
1 stalk celery, finely chopped
3 cloves garlic, minced
3/4 cup red wine
1 1/3 cups Vegetable Stock
1 tablespoon Italian seasoning
1 pound tomatoes, coarsely chopped, or one 14-ounce can diced tomatoes
1. Preheat the broiler. Slice each pound of tofu into 6 slices and place on baking sheets. Brush lightly with olive oil and broil for about 5 minutes. Set aside.
2. Heat 1 tablespoon of the remaining olive oil in a large skillet over medium heat and sauté mushrooms until they are softened, about 5 minutes. Remove mushrooms and set aside.
3. In the same pan, on high heat, sauté the onions, shallots and celery in an additional tablespoon of olive oil for 3 minutes. Add garlic and cook for 1 more minute.
4. Reduce heat and add wine. When wine evaporates, add stock and Italian seasoning, turn heat up to medium and let the mixture cook until it is reduced by half, about 30 minutes.
5. Return the mushrooms to the pan and add the tomatoes. Simmer for 5 minutes or until tomatoes are heated thoroughly. Place tofu on a platter and cover with sauce.
Based on individual serving.
Calories: 450
Total Fat: 27 g
Carbohydrates: 20 g
Protein: 38 g
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