*  Exported from  MasterCook II  *
 
                         Mediterranean Tofu Ragout
 
 Recipe By     : COOKING RIGHT SHOW #CR9645
 Serving Size  : 4    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Tablespoons   olive oil
    1      Cup           firm tofu -- cubed
      1/2  Cup           red onion -- thinly sliced
      1/2  Cup           crimini or shiitake mushrooms -- quartered
    2      Tablespoons   garlic -- slivered
    1      Cup           artichoke hearts* -- quartered
    1 1/2  Cups          fresh or canned diced tomatoes -- in juice
    1      Tablespoon    capers -- drained
      1/4  c 		Nicoise, kalamata or oil-cured olives 
 			-- pitted and halv
                         Salt and freshly ground pepper
                         --Garnish--
                         Steamed basmati or jasmine rice
                         Freshly grated Parmesan and basil sprigs
 
 
 Heat 2 tablespoons of olive oil in a wok or non-stick skillet and gently
 stir fry the tofu until golden brown. Remove and set aside.
 
 Heat the remaining oil and add the onions, mushrooms and garlic and saute
 until crisp, tender and lightly colored. Add the artichokes, tomatoes,
 capers and olives and cook for 3-4 minutes until flavors come together.
 Correct seasoning with salt and pepper. Carefully stir in tofu and serve
 immediately with steamed rice, freshly grated Parmesan and fresh basil.
 
 Yield: 4 servings
 
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 NOTES : *use ONLY fresh cooked or canned artichoke hearts--NOT marinated

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