A simple and savory vegan take on the Italian classic with a Asian twist (i.e. the shiitake mushrooms).
Quickly marinate the tofu with a little tamari and pepper, then coat with all-purpose flour and pan-fry in olive oil. After they're done frying until golden brown, place in a 350F oven.
Using the same pan, saute 2 cups of sliced mushrooms until they've released all their liquid. Add the 1 tbs. of garlic and 1 tbs. tomato paste and saute for another minute. Finally, add 1 1/2 cups of marsala and reduce by half down to about 3/4 cup.
Finish with 1 tbs. of lemon juice and 2 tbs. of soy margarine to give it a "shine."
Check for seasoning and serve over the tofu and pasta.
Thursday, June 07, 2007