Recipe - Mediterranean Tofu Ragout

3 tablespoon Olive oil
1 cup Firm tofu; cubed
One half cup Red onion; thinly cut or sliced up
One half cup Crimini or shiitake
mushrooms; quartered
2 tablespoon Garlic; slivered
1 cup Artichoke hearts*; quartered
1 One half cup Fresh or canned minced
tomatoes; in juice
1 tablespoon Capers; drained
One fourth cup Nicoise, kalamata or
oilcured olives; pitted
and halv
oilcured olives;
pitted and halv
oilcured
olives; pitted and halv
Salt and freshly ground
pepper
Garnish
Steamed basmati or jasmine
rice
Freshly grated Parmesan and
basil sprigs

Heat 2 tablespoons of olive oil in a wok or nonstick skillet and gently
stir fry the tofu until golden brown. Remove and set aside.

Heat the remaining oil and add the onions, mushrooms and garlic and saute
until crisp, tender and lightly colored. Add the artichokes, tomatoes,
capers and olives and cook for 34 minutes until flavors come together.
Correct seasoning with salt and pepper. Carefully stir in tofu and serve
immediately with steamed rice, freshly grated Parmesan and fresh basil.

Yield: 4 servings

Recipe By : COOKING RIGHT SHOW #CR9645

Posted to MCRecipe Digest V1 #229

Date: Sun, 29 Sep 1996 17:26:19 0400

From: billspa@icanect.net (Bill Spalding)

NOTES : *use ONLY fresh cooked or canned artichoke heartsNOT marinated