Recipe from “Soyfoods Cooking for a Positive Menopause” by Bryanna Clark Grogan (The Book Publishing Co., 1999)
This dish is delightful on steamed rice and also served with crusty bread and a green salad on the side.
This is a fast and simple dish that is good enough for company and family gatherings. It works very well on steamed rice, but it’s also delicious simply served with crusty bread to mop up the juices, and a green salad on the side.
Food as Medicine
Regular intake of soy protein, in the form of tofu or other soy foods, has been shown to lower LDL cholesterol levels by up to 40 percent.
12-14 oz. extra-firm or pressed tofu (not silken tofu), cut into thin (1/4″) slices
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
1 and 1/4 cup vegetarian broth, tasty but not too salty
14-oz. can diced tomatoes and juice
1/3 cup dry white or dry red wine (can be nonalcoholic)
1/3 cup fresh chopped basil
3 tablespoons chopped black olives, such as Nicoise or Kalamata
Salt and freshly ground black pepper to taste
1. Heat the oil in a large nonstick skillet over medium-high heat. Brown the tofu slices on both sides in the oil.
2. Add the garlic and onion. Stir-cook for a couple of minutes.
3. Add the broth, tomatoes, and wine. Cook at high heat until it cooks down to a sauce consistency.
4. Add the basil and olives and taste for salt and pepper. Serve immediately.