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Tofu Marsala

BECKY LUIGART-STAYNER
Yield 4 servings
Using the reduced-fat tofu will decrease the fat content of this even further.

Ingredients

  • 2 cups Garden Brown Sauce
  • 1/2 cup sweet Marsala, divided
  • 2 (12.3-ounce) packages extra-firm tofu, drained
  • 1/4 cup all-purpose flour
  • 2 teaspoons olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1/3 cup minced green onions
  • 2 tablespoons chopped fresh parsley
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 433
  • caloriesfromfat 29 %
  • fat 14.1 g
  • satfat 2 g
  • monofat 5.5 g
  • polyfat 5.5 g
  • protein 22.5 g
  • carbohydrate 56.4 g
  • fiber 5.3 g
  • cholesterol 0.0 mg
  • iron 12.6 mg
  • sodium 294 mg
  • calcium 210 mg

How to Make It

  1. Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm.

  2. Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice, scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2 tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.