Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lowfat tofu; drained and pressed |
| ½ ounce | Dried mushrooms |
| 1 cup | Water |
| 2 teaspoons | Dried oregano |
| 2 \N | Cloves garlic; pressed |
| 2 tablespoons | Olive oil; fruity * |
| ½ cup | Red wine vinegar; or sherry vinegar |
| ½ cup | Red wine; ** |
| ½ cup | Soy sauce; tamari preferred |
| 1 pinch | Ground cloves |
| ½ teaspoon | Salt |
| \N \N | Few twists black pepper |
* Original was for ½ cup olive oil; I used ¼ cup and felt that much wasn't necessary. Next time I will use 2 tbsp; and remember that most of that is not absorbed and is thrown away.
** I didn't have any red wine, so I used dry sherry instead.
Drain and press the tofu to remove excess water.
Simmer mushrooms in water for 15 minutes. Toast the oregano in a small frying pan over a medium flame until it becomes aromatic, without burning it. Combine the remaining ingredients, adding the oregano when it's ready.
Then combine with the simmering mushrooms. Bring to a boil and simmer a few minutes longer.
Cut the tofu into 4 slabs. Marinate for at least 2 hours, preferably overnight (refrigerate). The tofu can marinate several days.
Cut the tofu into strips or cubes and bake at 350 degrees F for 20 minutes or so.
NOTES : Use in Mushroom Tofu Stroganoff (see recipe) or in stir fries or simply as baked tofu.
Recipe by: Tassajara Recipe Book Converted by MM_Buster v2.0l.