Dinner: Tofu Marsala and Summer Squash with Feta

I'm probably going to have to accept that I'm genetically incapable of following a recipe exactly... I think of recipes as frameworks rather than step-by-step instructions (which annoys my sister to no end). Maybe it's a character defect, maybe it's just trouble with authority, but regardless, Project: Follow the Recipe as Written remains incomplete. Last night's dinner was Tofu Mushroom Marsala from one of the fabulous Moosewood cookbooks.

Here's the original recipe by Moosewood Simple Suppers (reprinted online in Vegetarian Times).
Tofu and Mushroom Marsala

Serves 4

* 4 garlic cloves, pressed or minced
* 2 tablespoons olive oil
* 1 red bell pepper, chopped
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 2 cups Marsala wine
* 1 cake firm tofu (about 16 ounces), cut into 3/4-inch cubes
* 10 ounces moonlight or cremini mushrooms, sliced
* 1 14-ounce can of diced tomatoes
* 1/4 cup chopped fresh basil
* salt and pepper
* 1 loaf of crusty bread

Directions

1. In a pot on medium heat, cook the garlic in the oil just until it sizzles, then add the bell peppers, oregano, and salt. Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit. Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes. Add the basil and salt and pepper to taste.

2. Serve with plenty of crusty bread to soak up the flavorful broth.

Copyright © 2005 by Moosewood, Inc.
Nutritional Information

Per SERVING: Calories: 217, Protein: 14g, Total fat: 12g, Saturated fat: 1g, Carbs: 14g, Cholesterol: mg, Sodium: 729mg, Fiber: 3g, Sugars: 2g

Following the recipe verbatim started off to a rocky start as I poured my bottle of marsala and it was just about empty. I shook the bottle and pleaded with it and I managed about 1/2 cup, using sherry for another 1/2 cup. Because my garden is in full swing, I swapped out fresh tomatoes for the canned and fresh oregano for dried (about1 1/2 TB). I skipped the crusty bread since it is alas, neither low carb or gluten-free. Another thing I tried was a Moosewood tip for handling tofu; it can be frozen, thawed and pressed to create a spongier, meatier texture. Just for fun, I tried out the freeze/thaw technique and sliced it into diagonals.

After tasting the broth, I thought it lacked flavor or well, at least meatiness. (Duh, tofu will do that sometimes although it's certainly delightful in its own way.) I added a bit of leftover Pacific Foods chicken broth and that did the trick.

It was quite good although certainly only an interpretation of the original recipe. I served the tofu marsala with a side of yellow crookneck squash smothered in feta. This recipe goes on my 'will make again with modifications' list. I think a mix of different mushrooms would keep my interest as well a onions caramelized in a bit of butter.

Here's another blogger's take on the recipe from Albion Cooks.