Tofu with Artichoke and Mushroom Ragu

Preparation time: 15 min Servings: 4
Cooking time: 20 min

Ingredients:
1 tbsp parsley, minced
2 tsp unsalted butter
1/4 lb mushrooms, sliced
1/2 cup vegetable broth
1 lb firm tofu, patted dry and cut into 1 in. slices
2 cups Italian style peeled tomatoes, coarsely chopped
1/2 tsp oregano, or 1-1/2 tsp fresh, chopped
1/4 tsp thyme, or 1 tsp fresh, chopped
9 oz frozen artichoke hearts, thawed

Cooking Directions:
Melt butter in a heavy non-reactive saucepan over medium high heat. Sauté mushrooms 4 minutes or until lightly browned. Add stock and boil until mixture is reduced by half. Add next 4 ingredients and salt and pepper to taste. Simmer 4 minutes, stirring frequently, until sauce thickens. Stir in parsley and remove from heat. Set aside and keep warm. Turn on broiler. Season tofu with pepper to taste. Arrange tofu on a broiler pan and broil 3-4 minutes per side or until tofu is golden. Serve tofu topped with sauce.

Nutritionist Recommended For:
Low Cholesterol