This recipe of Shannon's has me longing for some fresh spinach so I can make it soon! I tweaked it a bit and took it vegan...
2 lb firm tofu
salt and freshly ground black pepper
olive oil
2 cloves chopped garlic
1/2 cup dry white wine
1 small (14.5 oz) can diced tomatoes
basil, oregano, parsley to taste
1 pkg (6 oz) fresh spinach
hot cooked pasta
Cube the tofu. Sprinkle generously with salt and pepper. Heat a little oil in a large frying pan or skillet over medium high heat. Sear tofu till nice and brown on all sides. Remove and set aside to keep warm.
Drizzle in a little more oil and quickly saute garlic for a few seconds. Stir in wine and cook til reduced. Add tomatoes and herbs. Simmer til thickened slightly. Stir in spinach and cook about 5 minutes. Add tofu and stir gently.
Taste and adjust as desired.
Meanwhile, cook pasta according to package.
Serve tofu and sauce over the pasta.
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Comments: 26
Well, I visited a couple of Whole Foods stores in Florida - but no Buffalo Tofu. Maybe if you mail me the ingredients list I can give it a try?
I wondered about doing that too!
Do you have a photo??
I'll check out the Buffalo Tofu...
that might actually taste good.
Thanks.