Thursday, June 07, 2007

Tofu Marsala, Conchiglie Pasta

Dinner 6/07

Tofu Marsala
(recipe below)

Conchiglie Pasta

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.

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