Baked Tofu With Braised Peppers And Onions

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 lb firm tofu
• 1 tablespoon olive oil
• 2 medium onions, thinly sliced
• 3 medium bell peppers, 1 each red, yellow and green, thinly sliced
• 3 ounces mushrooms, thinly sliced
• 1 medium garlic clove, minced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon fresh marjoram or 1 tablespoon basil, chopped
• 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
• 1/2 cup dry wine
• 20 nicoise olives, halved and pitted
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons sherry wine vinegar or 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dijon mustard
• 2 medium garlic cloves, minced
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon soy sauce or 1/2 teaspoon tamari

Recipe

• 1 preheat oven to 375°f
• 2 drain tofu very well and cut into triangles or slabs about 11/2 inches wide. place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. pour off any liquid. set tofu aside; maintain oven temperature at 375°f
• 3 in large skillet, heat oil over high heat. add onions and cook, stirring often, 2 to 3 minutes.
• 4 add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes.
• 5 reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes.
• 6 stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.
• 7 coat 8 x 8-inch square or 2-quart casserole with cooking spray. add vegetable mixture, then gently arrange tofu pieces in mixture.
• 8 make sauce: in small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari.
• 9 pour sauce over vegetables and tofu.
• 10 cover and bake until heated through, about 25 minutes. serve hot.