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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Using the reduced-fat tofu will decrease the fat content of this even further. Ingredients:
2 cups garden brown sauce |
1/2 cup sweet marsala, divided |
2 (12.3-ounce) packages extra-firm tofu, drained |
1/4 cup all-purpose flour |
2 teaspoons olive oil, divided |
1 tablespoon fresh lemon juice |
1/3 cup minced green onions |
2 tablespoons chopped fresh parsley |
4 cups hot cooked linguine (about 8 ounces uncooked pasta) |
chopped fresh parsley (optional) |
Directions:
1. Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm.
2. Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice, scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2 tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.
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