- Tofu
- Tarragon
- 350 g (12 oz.) extra firm tofu
4 recipes Marinade III (see page xiii)
1/2 tablespoon canola oil
8 medium mushroom caps, sliced
1/2 cup onion, chopped (see page xii)
1/2 cup celery, angle sliced
sea salt and pepper to taste
- (see page xii)
- 1 recipe medium White Sauce
- (see page 78)
- 1 teaspoon tarragon
6 - 8 oz. cooked linguine
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- Cut the tofu into 3 cm strips. Put in a bowl.
- Pour the marinade over the strips and stir gently,
until all the strips are coated. Let stand for at least
15 minutes.
- Place the tofu on a baking sheet coated with cooking spray.
Broil for 10 minutes, turning over once.
- Heat oil in a skillet over medium-high heat. Sauté
the mushrooms, onion, and celery for 10 minutes, stirring occasionally.
- Add the white sauce, tofu, tarragon and seasonings. Stir and
cook for 5 minutes.
- Turn out onto a warm platter. Surround with the linguine and
garnish with chopped parsley.
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