The tofu absorbs the flavors of the olives, currants, white wine and herbs and is transformed into a delicious vegetarian entree.
Tofu with Currants, Olives and Herbs
By January 8, 2014Published:
- 8 Servings
- 50 mins
- 2 14 Ounce Containers Extra Firm Tofu Pressed and Drained
- 1 Cup Flour For Dredging
- 2 Large Red Onions
- 1/3 Cup Olive Oil
- 2 Cups Dry White Wine
- 1 Cup Currants
- 1 Cup pitted Kalamata Olives drained
- 1 Bunch Fresh Sage
- 2-3 Branches Fresh Rosemary
- freshly Ground Pepper to Taste
- 1 cup pine nuts-toasted optional
- Large Skillet
- Slice tofu into ½ inch slices and dredge in flour. Set aside.
- Peel and chop onion finely.
- Heat olive oil in skillet. Add onion and sauté it about 15 minutes or until very soft and translucent. Add tofu slices to pan and sauté them until golden on each side. Sprinkle with freshly ground black pepper.
- Pour wine over tofu. Cover skillet and cook over low heat for about 10 minutes.
- Remove cover and add pine nuts, currants and olives. Stir well, recover skillet and simmer 15 minutes longer.
- Chop sage and rosemary finely while tofu is simmering. Remove cover and scatter herbs over tofu slices. Lift slices carefully with a large spatula and arrange them neatly in a serving dish (oven to table if you want to reheat it ) and serve hot with rice, farro or Israeli couscous.