Tofu & Mushrooms Marsala

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We think this inventive adaptation of a classic Italian dish is so good that it will soon show up on menus in the old neighborhoods. You never know.

Tofu & Mushrooms Marsala
Recipe type: Main Dish
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons olive oil
  • 4 garlic c cloves, pressed or minced
  • 1 red bell pepper, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 cups Marsala wine
  • 1 cake firm tofu (about 16 ounces), cut into ¾-inch cubes
  • 10 ounces moonlight or Cremini mushrooms, sliced
  • 1 14-ounce can of diced tomatoes
  • ¼ cup chopped fresh basil
  • salt and pepper
  • 1 loaf of crusty bread
  1. In a pot on medium heat, cook the garlic in the oil just until it sizzles.
  2. Immediately add the bell peppers, oregano, and salt.
  3. Cook, stirring often, for 5 minutes.
  4. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit.
  5. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes.
  6. Add the basil and salt and pepper to taste.
  7. Serve with plenty of crusty bread to soak up the flavorful broth.
One Response to "Tofu & Mushrooms Marsala"
  1. Robert says:

    Glad I made this. Very tasty and flavorful!

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