Baked Tofu with Braised Peppers and Olives
Recipe: Baked Tofu with Braised Peppers and Olives
From: Vegetarian Cooking for Everyone
Serves: 4
Tofu and Vegetables:
16 oz. Chinese-style firm tofu, well drained
2 Tbsp. olive oil
2 onions, thinly sliced
1 tsp. minced fresh thyme (or 1/2 tsp. dried)
1 Tbsp. minced fresh marjoram or basil (or 1 tsp. dried)
1/4 c. minced fresh parsley
3 bell peppers (1 each red, yellow, green) thinly sliced
1 c. thinly sliced mushrooms
1 clove garlic, minced
salt & pepper
1/2 c. dry white wine
20 Niçoise olives, halved and pitted
1/4 c. freshly grated Parmesan (just omit this to make it vegan, or use a soy-based fake cheese)
Sauce:
2 Tbsp. olive oil
2 Tbsp. sherry vinegar or red wine vinegar
1 Tbsp. tomato paste
1 tsp. Dijon mustard
2 cloves garlic, minced
fresh ground pepper to taste
1/2 tsp. tamari or soy sauce
Heat the oven to 375°. Cut the drained tofu into triangles or slabs about 1-1/2" wide. Set them in an ungreased pie plate and bake until they’re slightly firm and liquids are released, about 20 min. Pour off any remaining liquid.
Heat the oil in a large skillet, add the onions, and sauté over high heat for 2 minutes. Add herbs, peppers, mushrooms, and garlic. Sauté for 2 min. more, then lower the heat to medium and cook until the onions soften, stirring occasionally, about 6 minutes. Season with salt & pepper. Add wine and olives and simmer until the vegetables are coated with a syrupy sauce, about 8 minutes. Spread them in a lightly oiled casserole or gratin dish and wiggle the tofu into the vegetables.
Whisk the sauce ingredients together and pour over the vegetables and tofu. Bake, covered, until heated through, about 25 minutes. Sprinkle the Parmesan over the top and serve.
Notes:
We made this with Kalamata olives, as that's what we had, and it was just fine. More mushrooms would be good, too, as they shrink away when cooked.
From: Vegetarian Cooking for Everyone
Serves: 4
Tofu and Vegetables:
16 oz. Chinese-style firm tofu, well drained
2 Tbsp. olive oil
2 onions, thinly sliced
1 tsp. minced fresh thyme (or 1/2 tsp. dried)
1 Tbsp. minced fresh marjoram or basil (or 1 tsp. dried)
1/4 c. minced fresh parsley
3 bell peppers (1 each red, yellow, green) thinly sliced
1 c. thinly sliced mushrooms
1 clove garlic, minced
salt & pepper
1/2 c. dry white wine
20 Niçoise olives, halved and pitted
1/4 c. freshly grated Parmesan (just omit this to make it vegan, or use a soy-based fake cheese)
Sauce:
2 Tbsp. olive oil
2 Tbsp. sherry vinegar or red wine vinegar
1 Tbsp. tomato paste
1 tsp. Dijon mustard
2 cloves garlic, minced
fresh ground pepper to taste
1/2 tsp. tamari or soy sauce
Heat the oven to 375°. Cut the drained tofu into triangles or slabs about 1-1/2" wide. Set them in an ungreased pie plate and bake until they’re slightly firm and liquids are released, about 20 min. Pour off any remaining liquid.
Heat the oil in a large skillet, add the onions, and sauté over high heat for 2 minutes. Add herbs, peppers, mushrooms, and garlic. Sauté for 2 min. more, then lower the heat to medium and cook until the onions soften, stirring occasionally, about 6 minutes. Season with salt & pepper. Add wine and olives and simmer until the vegetables are coated with a syrupy sauce, about 8 minutes. Spread them in a lightly oiled casserole or gratin dish and wiggle the tofu into the vegetables.
Whisk the sauce ingredients together and pour over the vegetables and tofu. Bake, covered, until heated through, about 25 minutes. Sprinkle the Parmesan over the top and serve.
Notes:
We made this with Kalamata olives, as that's what we had, and it was just fine. More mushrooms would be good, too, as they shrink away when cooked.