Tofu Rosso

Ingredients

• Tofu

  Extra firm, prepared with nigari

  250g

• Olives

  Pickled, canned or bottled, green

  100g

• Tomatoes

  Crushed, canned

  70g

• Garlic

  Raw

  2 clove or 6g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Paprika

  Spices

  ½ tsp or 1g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Sun-dried tomatoes

  ⅓ cup or 18g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Balsamic vinegar

  1 tbsp or 16g

• Red wine

  Alcoholic beverage, table

  60g

Directions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the tofu cubes to the skillet and sauté until they turn golden brown on all sides. This may take about 10-15 minutes. Remove the tofu from the skillet and set it aside.
3. In the same skillet, add the minced garlic and diced red bell pepper. Sauté for a few minutes until the pepper begins to soften.
4. Add the sun-dried tomatoes and chopped fresh tomatoes to the skillet. Sauté for a few more minutes until the fresh tomatoes start to break down.
5. Deglaze the pan with red wine and let it reduce for 1-2 minutes.
6. Stir in the vegetable stock and return the sautéed tofu to the skillet. Simmer for an additional 5-7 minutes to heat the tofu through and meld the flavors. Adjust the thickness with more stock if needed.
7. Season the sauce with salt and pepper to taste.
8. Just before serving, drizzle the dish with balsamic vinegar and sprinkle fresh herbs (basil, oregano, and thyme) on top.