Marinated Tofu

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Few twists black pepper
2 lb Lowfat tofu; drained and
2 ts Dried Oregano
2 Cloves garlic; pressed
1/2 c Soy sauce; tamari preferred
1/2 ts Salt
1 c Water
1/2 oz Dried mushrooms
1/2 c Red wine; **
1 pn Ground cloves
2 tb Olive oil; fruity *
1/2 c Red wine vinegar; or sherry

Original recipe makes 8 Servings



* Original was for 1/2 cup olive oil; I used 1/4 cup and felt that much wasnt necessary. Next time I will use 2 tbsp; and remember that most of that is not absorbed and is thrown away. ** I didnt have any red wine, so I used dry sherry instead. Drain and press the tofu to remove excess water. Simmer mushrooms in water for 15 minutes. Toast the oregano in a small frying pan over a medium flame until it becomes aromatic, without burning it. Combine the remaining ingredients, adding the oregano when its ready. Then combine with the simmering mushrooms. Bring to a boil and simmer a few minutes longer. Cut the tofu into 4 slabs. Marinate for at least 2 hours, preferably overnight (refrigerate). The tofu can marinate several days. Cut the tofu into strips or cubes and bake at 350 degrees F for 20 minutes or so. NOTES : Use in Mushroom Tofu Stroganoff (see recipe) or in stir fries or simply as baked tofu. Recipe by: Tassajara Recipe Book Posted to EAT-LF Digest by "Koula Smith" on Sep 24, 1998,

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