lemon or lime or juice
1 package extra-firm tofu, cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
2 tablespoons olive oil
1/3 cup dry white wine or cooking wine
4 ounces white button mushrooms, thinly sliced (I forgot to buy mushrooms but they're sooo yummy with it)
2 tablespoons butter or soy margarine (optional)
1. Season the tofu with salt and pepper, tapping off any excess. Transfer the tofu slices to a platter and set aside.
2. Heat the oil in a large skillet over medium-high heat. Saute the garlic, and add the tofu, and cook, turning once, until golden brown on both sides, about 2 minutes total.
3. Deglaze the skillet with the wine, scraping up any browned bits from the bottom. Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes. Stir in the lemon juice, oregano, and simmer until hot. Stir in the butter, if using, to enrich the sauce.
4. Add tofu to warm it up again, arrange on a serving platter or individual plates. Pour the sauce over the tofu and serve at once.
Bulgur & Flax Pilaf
2 Tbsp Butter
1 cup Bulgur
1/4 cup Flaxseed
1/3 cup Onion, minced
1 small Tomato, diced
2 cups vegi Broth
1/2 tsp Salt
1/4 tsp Italian Herb Blend (oregano, basil, garlic, onion etc)
In a medium saucepan, melt butter over medium heat. Add bulgur, flaxseed and onions. Stir until bulgur is golden brown, about 3 minutes. Stir in tomato, chicken broth, salt and Italian seasonings. Cover, bring to a boil, then lower heat and simmer approximately 15 minutes or until all the broth is absorbed. Fluff Pilaf with fork. Let stand 10 minutes before serving.