This Tofu and Mushroom Marsala recipe from the Moosewood Restaurant Simple Suppers cookbook is unexpected. It's unexpectedly hearty, despite being completely meatless. It's unexpectedly brothy, almost like a soup. It's unexpectedly unfussy, especially for a recipe with the words "tofu" and "marsala" in the title.
While you could serve the dish over rice, barley, or even quinoa, bread seemed to be a natural companion, balancing the softer tofu with a little chew, and the savory flavors with the slightest hint of sweetness.
Basil and red bell peppers are both out of season, but they're worth the small investment for what they bring to the table. Plus, come January, it's nice to take a brief break from root vegetables. You might even call it unexpected.
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 2 cups Marsala cooking wine
- 1 16-ounce cake firm tofu, cut into 3/4-inch pieces
- 1 (15-ounce) can diced tomatoes
- 10 ounces button or cremini mushrooms, sliced
- 1/4 cup chopped basil
- Kosher salt and freshly ground black pepper to taste
- Crusty bread for serving
In a small Dutch oven or large pot, heat oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add bell pepper, oregano, and salt. Sauté 5 minutes. Turn heat up to high. Add Marsala and tofu and cook 4 minutes, so wine reduces a little. Turn heat to medium-high. Add mushrooms and tomatoes. Cook 5 minutes. Kill heat. Stir in basil, plus salt and pepper to taste. Serve in bowls with crusty bread.