| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | Vegan | Tofu, Vegan, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | lb | Lowfat tofu; drained and pressed |
| 1/2 | oz | Dried mushrooms |
| 1 | c | Water |
| 2 | ts | Dried oregano |
| 2 | Cloves garlic; pressed | |
| 2 | tb | Olive oil; fruity * |
| 1/2 | c | Red wine vinegar; or sherry vinegar |
| 1/2 | c | Red wine; ** |
| 1/2 | c | Soy sauce; tamari preferred |
| 1 | pn | Ground cloves |
| 1/2 | ts | Salt |
| Few twists black pepper |
INSTRUCTIONS
* Original was for 1/2 cup olive oil; I used 1/4 cup and felt that much wasn't necessary. Next time I will use 2 tbsp; and remember that most of that is not absorbed and is thrown away. ** I didn't have any red wine, so I used dry sherry instead. Drain and press the tofu to remove excess water. Simmer mushrooms in water for 15 minutes. Toast the oregano in a small frying pan over a medium flame until it becomes aromatic, without burning it. Combine the remaining ingredients, adding the oregano when it's ready. Then combine with the simmering mushrooms. Bring to a boil and simmer a few minutes longer. Cut the tofu into 4 slabs. Marinate for at least 2 hours, preferably overnight (refrigerate). The tofu can marinate several days. Cut the tofu into strips or cubes and bake at 350 degrees F for 20 minutes or so. NOTES : Use in Mushroom Tofu Stroganoff (see recipe) or in stir fries or simply as baked tofu. Recipe by: Tassajara Recipe Book Posted to EAT-LF Digest by "Koula Smith" <t_ksmith@cyberus.ca> on Sep 24, 1998, converted by MM_Buster v2.0l.
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