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Tofu Cacciatore

1 pound firm tofu
3 tablespoons unbleached white flour
4 cloves garlic, minced
1 teaspoon dried oregano
Black pepper to taste
3 cups onions, halved and then quartered
3 cups green peppers, cut into 1 inch chunks
2 cups mushrooms, thickly sliced
1 (28-ounce) can plum tomatoes, drained and quartered
1 tablespoon poultry seasoning
4 tablespoons olive oil
2 teaspoons dried basil
Sea salt to taste
4 cups prepared marinara sauce

Freeze tofu and then thaw. To drain: cut half and wrap in lint-free kitchen towel. Weigh down with plates and allow water to drain off. Takes about one hour to drain. This process creates a meaty texture to the tofu.

Mix poultry seasoning and flour together and dredge the two pieces of tofu in the mixture. Heat oven to 425 degrees. Brush the floured tofu with enough olive oil to cover, place on cookie sheet and bake 15 minutes. Then turn and bake 10 minutes. Remove from oven. Cool and slice into 1/4-inch pieces. Set aside.

Pour remaining oil into large skillet and over medium heat, sauté onions and garlic. Add peppers and mushrooms and continue to cook until everything softens. Add basil and oregano. Add plum tomatoes, sliced tofu and stir. Add marinara sauce and bring to a simmer. Taste and adjust flavor with sea salt and pepper. Serves 8 to 10.

Curtis Katz

Thursday, March 18, 1999

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