Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 1 cup 237ml Cubed firm tofu - pressed or pre-froze

  3. 1/2 cup 31g / 1.1oz Thinly-sliced red onion

  4. 1/2 cup 118ml Quartered crimini or shiitake mushrooms

  5. 2 tablespoons 30ml Slivered garlic

  6. 1 cup 237ml Quartered artichoke hearts

  7. (cooked fresh, frozen, or canned - but NOT marinated)

  8. 1 1/2 cups 355ml Fresh or canned diced tomatoes in juice

  9. 1 tablespoon 15ml Drained capers

  10. 1/4 cup 59ml Pitted and halved Nicoise, Kalamata,

  11. Or other oil-cured olives

  12. Salt - to taste

  13. Freshly-ground black pepper - to taste

  14. Garnish

  15. Steamed basmati or jasmine rice

  16. Freshly-grated Parmesan

  17. Basil sprigs

Instructions Jump to Ingredients ↑

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

  2. 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 3 to 4 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.

  3. This recipe yields 4 servings.


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