• 2 tsp. unsalted butter
• 1/4 lb. mushrooms, sliced
• 1/2 cup vegetable stock
• 2 cups Italian style peeled tomatoes, coarsely chopped
• 9 ounces frozen artichoke hearts, thawed
• 1/2 tsp. oregano, or 1-1/2 tsp. fresh, chopped
• 1/4 tsp. thyme, or 1 tsp. fresh, chopped
• 1 Tbs. parsley, minced
• 1 lb. firm tofu, patted dry and cut into 1 inch slices

Melt butter in a heavy non-reactive saucepan over medium high heat. Sauté mushrooms 4 minutes or until lightly browned. Add stock and boil until mixture is reduced by half. Add next 4 ingredients and salt and pepper to taste. Simmer 4 minutes, stirring frequently, until sauce thickens. Stir in parsley and remove from heat. Set aside and keep warm. Turn on broiler. Season tofu with pepper to taste. Arrange tofu on a broiler pan and broil 3-4 minutes per side or until tofu is golden. Serve tofu topped with sauce.

Per serving: calories 147, fat 5.7g, 32% calories from fat, cholesterol 5mg, protein 11.4g, carbohydrates 16.0g, fiber 4.9g, sugar 3.9g, sodium 285mg, diet points 2.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.5, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.8

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The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.