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Ingredientes
- 2 lb lowfat tofu, liquid removed and pressed
- 1/2 ounce dry mushrooms
- 1 c. water
- 2 tsp dry oregano
- 2 x cloves garlic, pressed
- 2 Tbsp. extra virgin olive oil, fruity *
- 1/2 c. red wine vinegar, or possibly sherry vinegar
- 1/2 c. red wine, **
- 1/2 c. soy sauce, tamari preferred
- 1 pch grnd cloves
- 1/2 tsp salt few twists black pepper
Direcciones
- * Original was for 1/2 c. extra virgin olive oil; I used 1/4 c. and felt which much wasn't necessary. Next time I will use 2 tbsp; and remember which most of which is not absorbed and is thrown away.
- ** I didn't have any red wine, so I used dry sherry instead.
- Drain and press the tofu to remove excess water.
- Simmer mushrooms in water for 15 min. Toast the oregano in a small frying pan over a medium flame till it becomes aromatic, without burning it. Combine the remaining ingredients, adding the oregano when it's ready. Then combine with the simmering mushrooms. Bring to a boil and simmer a few min longer.
- Cut the tofu into 4 slabs. Marinate for at least 2 hrs, preferably overnight
- (chill). The tofu can marinate several days.
- Cut the tofu into strips or possibly cubes and bake at 350 degrees F for 20 min or possibly so.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 126 | |
| Calories from Fat 58 | 46% |
| Total Fat 6.49g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1088mg | 45% |
| Potassium 292mg | 8% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.85g | 1% |
| Protein 8.97g | 14% |
