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Mediterranean tofu ragout

Yield: 4 Servings

Ingredients:

• 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 fresh or canned diced : tomatoes -- in juice
• 1 TB capers -- drained
• 1/4 c Nicoise

Instructions:

kalamata or : oil-cured olives -- pitted : and halv : Salt and freshly ground : pepper : Garnish-- : Steamed basmati or jasmine : rice : Freshly grated Parmesan and : basil sprigs Heat 2 tablespoons of 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 3-4 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. Yield: 4 servings Recipe By : COOKING RIGHT SHOW #CR9645 From: Billspa@icanect.Net (Bill Spaldindate: Sun 29 Sep 1996 17:26:19 ~0400

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