Tofu and Mushroom Marsala

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 medium red bell pepper, chopped
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 2 cups Marsala cooking wine
• 1 16-ounce cake firm tofu, cut into 3/4-inch pieces
• 1 can diced tomatoes
• 10 ounces button or cremini mushrooms, sliced
• 1/4 cup chopped basil
• Kosher salt and freshly ground black pepper to taste
• Crusty bread for serving

Directions

1. Warm the oil in a small Dutch oven or a large pot set over medium heat. Stir in the garlic and cook just until it smells toasty and aromatic, about 30 seconds.
2. Add the bell pepper, oregano, and salt, then cook, stirring occasionally, for 5 minutes.
3. Raise the heat to high. Pour in the Marsala, add the tofu, and let everything cook for 4 minutes, giving the wine a chance to cook down slightly.
4. Adjust the heat to medium-high. Stir in the mushrooms and tomatoes, and cook for 5 minutes.
5. Take the pot off the heat. Fold in the basil, then season with salt and pepper to taste. Ladle into bowls and serve with crusty bread.