Recipe By : Cooking Right Show #CR9645
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Olive oil
1 c Firm tofu -- cubed
1/2 c Red onion -- thinly sliced
1/2 c Crimini or shiitake mushrooms --
- quartered
2 tb Garlic -- slivered
1 c Artichoke hearts -- quartered *
1 1/2 c Diced tomatoes -- in juice
1 tb Capers -- drained
1/4 c Nicoise, kalamata, or oil-cured
- olives -- pitted and halved
Salt and freshly ground pepper
Garnish:
Steamed basmati or jasmine rice
Parmesan -- freshly grated
Basil sprigs
* Use only fresh cooked or canned artichoke hearts--not marinated.
Heat 2 tb olive oil in a wok or non-stick skillet and gently stir fry
the tofu until golden brown. Remove and set aside.
Heat the remaining oil and add the onions, mushrooms, and garlic and
saute until crisp, tender, and lightly colored. Add the artichokes,
tomatoes, capers, and olives and cook for 3 to 4 minutes until
flavors come together. Correct seasoning with salt and pepper.
Carefully stir in tofu and serve immediately with steamed rice,
freshly grated Parmesan and fresh basil.
