Tofu Marsala

I had a 40% off coupon at Borders, so I did the natural thing: bought another cookbook. (J and I were just talking, and agreed that we might need to go on a cookbook diet, and get rid of some that we never/rarely use.)

I'm pretty excited about the new book: 500 Vegan Recipes. Here is a nice review of the book.

I made the Tofu Marsala on page 259, and was pretty happy with it. I tried hard to follow the recipe exactly, to give my first dish from the book a fair shot.

When I make it again, I'd definitely add a little more salt and pepper to the flour mix that you batter the tofu steaks in before frying them, and maybe some paprika or cayenne.

One of the few substitutions I did make was using a portabello mushroom instead of button mushrooms. I both like them better and thought the texture would hold up better, and they were quite a bit cheaper at Whole Paycheck.

Dredged in the flour batter mixture, they go into the olive oil. Kind of unattractive, no? Don't worry: it'll get better.

While the tofu steaks fried, I decided to get shitfaced through mixing cheap fortified wines. Actually, the recipe calls for 1/2c. of marsala and 1/4 cup of sherry.

Okay, starting to look quite a bit better.

Added the mushrooms, which actually drop the appearance a couple notches, if you ask me.

With the addition of the cheap foritifed wines. Woo!

Lidded and cooking for another ten minutes,

it results in something real tasty looking.

After flipping over the tofu steaks to ensure they are well cooked on both sides.

Unnecessary mid-process shot of taking the tofu out of the pan:

to dry some of the oil, while I finish up some kaffir lime rice:

to mix it with. Pretty damn tasty! I did add some sri racha sauce, but it would've been fine without as well. I toyed with adding a couple jalapeno slices, but was hungry enough that I just wanted to eat already.