Tofu Provencal
Tofu Provencal
| Description |
| This is a fast and simple dish that is good enough for company. It’s delightful on steamed rice, but it’s also delicious simply served with crusty bread to mop up the juices, and a green salad on the side.
Food as Medicine |
| Ingredients |
| 12-14 oz. extra-firm or pressed tofu (not silken tofu), cut into thin (1/4″) slices 1 tablespoon extra-virgin olive oil 4 cloves garlic, minced 1 large onion, chopped 1 and 1/4 cup vegetarian broth, tasty but not too salty 14-oz. can diced tomatoes and juice 1/3 cup dry white or dry red wine (can be nonalcoholic) 1/3 cup fresh chopped basil 3 tablespoons chopped black olives, such as Nicoise or Kalamata Salt and freshly ground black pepper to taste |
| Instructions |
|
1. Heat the oil in a large nonstick skillet over medium-high heat. Brown the tofu slices on both sides in the oil. 2. Add the garlic and onion. Stir-cook for a couple of minutes. 3. Add the broth, tomatoes, and wine. Cook at high heat until it cooks down to a sauce consistency. 4. Add the basil and olives and taste for salt and pepper. Serve immediately.
Serves 4 |
