Tofu Marsala

Tofu Marsala Recipe
BECKY LUIGART-STAYNER
Using the reduced-fat tofu will decrease the fat content of this even further.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

Ingredients

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)

Preparation

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

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.

Note:

October 1998
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