We think this inventive adaptation of a classic Italian dish is so good that it will soon show up on menus in the old neighborhoods. You never know.

　　

Ingredients

serves 4

　　4 garlic cloves, pressed or minced

　　2 tablespoons olive oil

　　1 red bell pepper, chopped

　　1/2 teaspoon dried oregano

　　1/2 teaspoon salt

　　2 cups Marsala wine

　　1 cake firm tofu (about 16 ounces), cut into 3/4-inch cubes

　　10 ounces moonlight or cremini mushrooms, sliced

　　1 14-ounce can of diced tomatoes

　　1/4 cup chopped fresh basil

　　Salt and pepper

　　1 loaf of crusty bread

　　

Step 1

In a pot on medium heat, cook the garlic in the oil just until it sizzles and then add the bell peppers, oregano, and salt. Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. Add the basil and salt and pepper to taste.

　　

Step 2

Serve with plenty of crusty bread to soak up the flavorful broth.

　　

Serving & menu ideas

Step 3

On the side, Lemony Green Beans (page 192) and/or a green salad with Sour Cream Lemon Dressing (page 223), and Orange-Almond Polenta Cake (page 266) for dessert.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.