DCFUD

February 13, 2006

Garlicky Italian Tofu

On my last trip to the Asian supermarket, I bought a big bag of tofu cut to look like fettuccini. I had no real plan of what to do with them, but they looked funny so I bought them. The other night, when it came time to cook, I decided to expand on this idea, and make an Italian-style tofu dish.

Here's what I had:

1 lb. tofu strips

10 oz. can of straw mushrooms, drained (more might have been good)

1 lb. Safeway brand 'Tuscan Style Veggies' (broccoli, sweet peppers, mushrooms, onions), lightly steamed

6 large cloves garlic, mashed

1 large can HOT peperoncinis

1/4 cup parsley, chopped

Olive oil.

Cooking wine

Here's what I did:

Heat olive oil (I used probably 1/4 cup) over low heat in a large saucepan

Add peperoncini and parsley, sautee lightly till warm

Add garlic, sautee about a minute over medium heat

Separate the tofu strips as much as reasonable, and add to saucepan

Toss in veggies, mushrooms

Add a bit of cooking wine (again, I used about 1/4 cup)

Keep tossing it all around until it seems done.

Serve with parmesan cheese.

Posted by maw at February 13, 2006 3:47 PM

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you don't mention how this dish compares to a traditional fettuccini dish... was it any good? and why are there even tofu noodles? are regular or whole wheat noodles not vegan? strange concept...

Posted by: seeking irony at February 15, 2006 12:06 PM

It was tasty, and got a good bit tastier after a few days. As to why there are tofu noodles - I'm sure the reason is along the lines of "because you can make them," and they probably aren't really intended for using as a pasta substitute. I just don't happen to know what you are actually *supposed* to do with them, so I did what occurred to me.

Posted by: Michael at February 15, 2006 2:36 PM

February 13, 2006

Garlicky Italian Tofu

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