Ingredients

1 cake extra firm organic tofu, sliced into ¾” cubes

Olive oil

3 Tbsp chopped garlic

¼ tsp salt

1/8 tsp pepper

1 Tbsp Tamari

¼ cup Marsala wine

1 onion chopped

1 pint baby portabella mushrooms

2 carrots- cut into chunks on the diagonal

1 long green peppers- cut into bite size pieces

1 red pepper- cut into bite size pieces

1 bunch collard greens, cut into thin strips

Olive Oil

¼ cup white wine

¼ tsp red pepper flakes

2 Tbsp chopped parsley

Directions

1. Lay out tofu cubes on a dry towel, cover with another towel, and press lightly to dry.

2. Sauté ½ of the tofu (we’re going to do it in two rounds) in 2 Tbsp olive oil with one heaping Tbsp of chopped garlic in wok.

3. Sauté until golden brown on all sides. Remove from pan. Discard burnt garlic. Repeat with other half of tofu.

4. When golden brown, add all of the tofu to the wok, and sear the tofu with 1 Tbsp (or more to taste) of Tamari.

5. Remove tofu from pan and wipe out wok. Add another Tbsp of olive oil to wok, and when hot, add the onions and carrots.

6. Sauté for a few minutes, and then add the mushrooms and another Tbsp of chopped garlic. Sear the vegetables at a high heat, then add the Marsala wine and red pepper flakes.

7. Cook until wine is absorbed. Add the peppers and collard greens, a little salt and pepper, and then deglaze the pan with the ¼ cup of white wine.

8. Add more garlic, salt or pepper to taste. Serve over Capellini pasta.