|This is a fast and simple dish that is good enough for company. It’s delightful on steamed rice, but it’s also delicious simply served with crusty bread to mop up the juices, and a green salad on the side. |
Food as Medicine
|12-14 oz. extra-firm or pressed tofu (not silken tofu), cut into thin (1/4″) slices |
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 and 1/4 cup vegetarian broth, tasty but not too salty
14-oz. can diced tomatoes and juice
1/3 cup dry white or dry red wine (can be nonalcoholic)
1/3 cup fresh chopped basil
3 tablespoons chopped black olives, such as Nicoise or Kalamata
Salt and freshly ground black pepper to taste
1. Heat the oil in a large nonstick skillet over medium-high heat. Brown the tofu slices on both sides in the oil.
2. Add the garlic and onion. Stir-cook for a couple of minutes.
3. Add the broth, tomatoes, and wine. Cook at high heat until it cooks down to a sauce consistency.
4. Add the basil and olives and taste for salt and pepper. Serve immediately.
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