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May 2009
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Purple Tofu and Greens

This recipe was based on that old classic “chicken Marsala” that has it’s place on the menu of every family style Italian restaurant.  I wasn’t going to use chicken, and I didn’t have an Marsala, so I went off on my own riff a bit here.  Instead of the more traditional pasta, I did this over some purple collared greens I picked up at the market this week.  Purple was  definitely a theme with this dish, I think I’m actually going to go ahead and call it my color of the week.


That tofu was REALLY purple, and delicious.  My recipe follows, so you’re welcome to give this one a shot yourself.

1/2 block tofu cut into 4 rectangles and then 8 triangles
1.5 cups sliced button mushrooms
3/4 cup Shiraz (or your choice of red wine)
3/4 cup un-chicken stock
4 tbs margarine
1 large head greens of choice

1. Melt margarine in a large skillet, and then add the mushrooms. Once the mushrooms are starting to soften, add wine and stock, allowing everything to simmer of low/med heat for 5 minutes. Add tofu, and make sure to coat with sauce. Simmer for another ten minutes, making sure to flip tofu at least once.
2. Remove tofu and mushrooms from skillet, and add the greens. Wilt down as desired and then serve up, with tofu, mushrooms and sauce on top. Enjoy!

I don’t know if I’ve ever actually had marsala, but shiraz is my personal favorite of the reds, and I thought this was great.  There was a point at which I considered adding some flour to thicken the sauce, but I’m glad I didn’t, since it reduced just enough as is.  This recipe might benefit from a bit of garlic, but then pretty much everything (except dessert) could benefit from a bit of garlic.


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