Hotflash! Menopause Matters: Meno-Healthy Recipes
Sauteed Tofu & Veggies
in sweet butter sauce

• 4 Tbls Oil
• 1 Lb Firm Tofu, cut into 1 inch cubes, patted dry
• 3 Cups of sliced Mushrooms
• 2 Medium Onions, minced
• 3 Cloves of Garlic
• 16 oz can of Italian Plum Tomatoes, chopped & drained
• 1/2 teas Salt
• Pepper
• 2 Tbls Red Wine Vinegar
• 5 Tbls Sweet Butter (not salted) at room temp
• Parsley

1. Preheat oven to 350. Heat a large skillet over medium heat with 2 tbls of oil. When the oil is hot add the tofu. Toss and saute until golden. Remove with a slotted spoon and place in a baking dish. Cover dish and place in oven to keep warm.
2. Add more tbls oil to skillet. When hot add mushrooms and saute until brown, about 10 minutes. Remove with a slotted spoon and put into baking dish with tofu. Return dish to oven.
3. Put onions and garlic in the skillet. Saute for 5 minutes. Add the drained chopped tomatoes, salt, and pepper, toss to blend. Cook for 10 minutes or until most of the liquid has evaporated.
4. Add the vinegar and any juice from the tofu/mushrooms in the baking dish. Boil for 2 minutes.
5. Carefully pour this sauce into a blender/food processor and puree until smooth. Return to skillet, but keep pan OFF the heat. Whisk in 1 tbls of butter at a time. This will thicken the sauce. Pour sauce over the tofu and mushrooms and toss. Garnish with the parsley.