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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 c. Cubed hard tofu pressed or possibly pre-froze
- 1/2 c. Thinly-sliced red onion
- 1/2 c. Quartered crimini or possibly shiitake mushrooms
- 2 Tbsp. Slivered garlic
- 1 c. Quartered artichoke hearts (cooked fresh, frzn, or possibly canned but NOT marinated)
- 1 1/2 c. Fresh or possibly canned diced tomatoes in juice
- 1 Tbsp. Liquid removed capers
- 1/4 c. Pitted and halved Nicoise, Kalamata, or possibly other oil-cured olives Salt to taste Freshly-grnd black pepper to taste Steamed basmati or possibly jasmine rice Freshly-grated Parmesan Basil sprigs
Direcciones
- Heat 2 Tbsp. of extra virgin olive oil in a wok or possibly non-stick skillet and gently stir fry the tofu till golden. Remove and set aside.
- Heat the remaining oil and add in the onions, mushrooms and garlic and saute/fry till crisp-tender and lightly colored. Add in the artichokes, tomatoes, capers and olives and cook for 3 to 4 min till 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 91 | 78% |
| Total Fat 10.33g | 13% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 232mg | 7% |
| Total Carbs 5.76g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.73g | 1% |
| Protein 1.48g | 2% |
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