CACCIATORE
(made with tofu instead of chicken)

The garlic sauce brings out the best in tofu.

3 pounds firm tofu
1/3 cup olive oil
3/4 pound fresh mushrooms, sliced
1 celery stalk, finely chopped
3 garlic cloves, minced
1 small onion, finely chopped
1 pound ripe tomatoes, coarsely chopped (you can substitute a 14oz. can of diced tomatoes)
1 medium shallot, minced
3/4 cup dry red wine
1 1/3 cups vegetable stock
1 tablespoon Italian seasoning

Preheat broiler, slice each pound of tofu into 6 slices and place on baking sheets. Brush with olive oil, broil for 5 minutes and set aside.

Heat 1 tablespoon of olive oil in large skillet over medium heat and sauté the mushrooms until they are softened, remove and set aside.

Add 1 more tablespoon of olive oil to the skillet and sauté the celery, onion, and shallot over high heat for 3 minutes, add garlic and saute 1 minute longer.

Reduce heat and add wine. When the wine evaporates add the stock and Italian seasoning. Cook over medium heat until mixture is reduced by half, approximately 30 minutes.

Add the tomatoes and the mushrooms that you had set aside and simmer for 5 minutes or until tomatoes are thoroughly heated. Place tofu on a platter and pour the sauce over the tofu.

Servings: 6