Orange Tofu Mushroom Sautee

16 oz package of portabello or baby bella mushrooms, cut into strips
1 block (8 oz) extra firm tofu, cubed
2 medium onions, thinly sliced
1/2 cup carrots, diced or in rounds
4 cloves garlic, minced
2 Tbsp orange marmalade
1 Tbsp orange blossom honey
3 Tbsp red wine vinegar
1 Tbsp salt
1 tsp red pepper
1 T canola

Sautee the onions in the oil over medium heat for 7-8 minutes, until they begin to caramelize. Add the garlic, and carrots. Cook for 2-3 minutes. Add the mushrooms. Put a lid directly onto the pan to smother the mushrooms. Walk away for 5-10 minutes. In the meanwhile, mix the orange marmalade, honey, vinegar, salt, and pepper in a bowl. Toss with the cubed tofu. After the mushrooms are caramelized, add the tofu and marmalade mixture to the pan. Cook for a few minutes to allow the flavors to combine.

Eat plain or with rice. Also great in a tortilla for a quick wrap. Leftovers are good in eggrolls or omelettes.

Makes about 5 servings.

OPTIONS:

Add celery, bamboo shoots, or water chestnuts.

Substitute low sodium soy sauce for the vinegar and omit the salt.

Number of Servings: 5

Recipe submitted by SparkPeople user LOTUS737.