| 1 1/3 tsp | Olive oil |
| 4 cups | Sliced mushrooms |
| 1/2 cup | Vegetable broth |
| 3 cups | Canned tomatoes |
| 1 cup | Canned artichoke hearts, drained and chopped |
| 1/2 tsp | Oregano/thyme |
| 1 tbsp | Parsley |
| 8 oz | Extra firm tofu, cut into 1" slices |
| | Salt/pepper |
Sautee mushroms in oil for 4 minutes until lightly browned.
Add stock and boil until mixture is reduced by half.
Add tomotoes, artichoke hearts, oregano, thyme, salt and pepper. Simmer for 4 minutes until sauce thickens.
Add parsley and remove from heat.
Broil tofu 3 to 4 minutes per side unil golden.
Serve tofu topped with the vegetable mixture.