Tofu Baked With Peppers and Olives |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is from Deborah Madisons Vegetarian Cooking for Everyone. Baked Tofu smothered with a fragrant stew of summer vegetables and sprinkled with Romano cheese. You can replace the mushrooms with artichoke hearts or asparagus. The sauce MAKES this dish so I often double it:-). It's also great used for pasta salad. This dish can easily be made vegan by omitting the cheese. Ingredients:
1 lb extra firm tofu, drained and sliced into 4 steaks |
1 tablespoon olive oil |
2 onions, thinly sliced |
3 bell peppers, red, yellow and orange sliced into strips |
1 cup cremini mushroom, thinly sliced |
1 garlic clove, minced |
1 teaspoon dried thyme or 1 tablespoon fresh thyme |
1 teaspoon dried oregano or 1 tablespoon fresh oregano |
1/4 cup fresh italian parsley, finely chopped |
20 kalamata olives, pitted and halved |
1/2 cup dry white wine |
1 teaspoon salt |
1/4 cup romano cheese, freshly grated |
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 tablespoon tomato paste |
1 teaspoon dijon mustard |
2 garlic cloves, finely minced |
1/2 teaspoon tamari |
Directions:
1. Place the tofu on a baking sheet and bake in a 450°F oven for about 20 minutes or until it firms and releases its liquid. Set aside.
2. While the tofu is baking prepare the vegetables.
3. Warm the olive oil in a large saute pan and add the onions, peppers, garlic, mushrooms and dried herbs. Saute until the onions start turning translucent and the peppers begin to soften, about 5 minutes. Add the parsley, olives, wine and salt and cook until the vegetables are coated in a syrupy sauce, about 8 minutes.
4. While the vegetables are cooking whisk all the ingredients for the sauce together in a small bowl. Set aside.
5. Place the vegetables in a large casserole dish and wiggle the tofu down into the vegetables. Pour the prepared sauce over the vegetables and tofu and sprinkle with the Romano cheese. Bake in a 400°F oven for about 25 minutes. Serve with rice or noodles and a green salad.
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