Ingredients
16 ounces extra firm tofu, drained
For the Marinade:
3 cloves garlic, pressed
1 tablespoon chopped shallots
1 cup vegetable broth, low sodium or no salt added
1/4 cup balsamic vinegar
pinch hot pepper flakes
For the Mushroom Wine Sauce:
2 cloves garlic, chopped
1/4 cup thinly sliced shallots
1 medium red bell pepper, seeded and sliced in thin strips
2 large Portobella mushrooms, sliced
1/4 pound shiitake mushrooms, sliced
1/4 pound button mushrooms, sliced
1/2 cup red wine or low sodium vegetable broth
1/2 cup chopped fresh parsley
1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
1 teaspoon Herbs de Provence or Italian seasoning mix
1/4 teaspoon black pepper
Preparation
Press the block of tofu between several layers of paper towels to remove excess water. Slice tofu in 1/2 inch slices.
Whisk together garlic, shallots, vegetable broth and vinegar. Pour over tofu, marinate for 1 hour. Bake at 350 degrees for 35 minutes, or until lightly browned, turning halfway through baking.
For the mushroom wine sauce, water saute the garlic, shallots and red peppers until almost tender. Add all remaining ingredients and simmer until liquid is reduced and mushrooms are tender.
Serve tofu topped with mushroom wine sauce.
