Tofu, Mushroom, Artichoke Hearts
Tofu, Mushrooms, Artichoke hearts
Bascially...
Saute some chopped garlic and some shallots or chopped onion - about 5 minutes.
Add - 1 lb. tofu cut into strips - saute 5-10 minutes until tofu is coated/heated
Take out the tofu and place on a separate dish.
Add to the skillet - fresh shitaki mushrooms sliced (1 cup or as much as you can afford) and one can (drained - reserve some if you like for sauce) artichoke hearts. Cook 15 minutes or until the mushrooms are done.
Dump the mushrooms and artchoke hearts on the tofu.
Add to the skillet (which should be all glazed on the bottom by now) - 1/4 cup white wine and 1/4 cup vege broth or the reserved artichoke heart liquid. Scrape the pan and blend the glaze into the liquid to make a sauce. Cook about 5-10 minutes (on med) to reduce the sauce to a thicker gravy.
Pour on top of mushrooms artichoke hearts. Enjoy!
Make 2 hearty meal servings.