Baked Tofu With Braised Peppers And Onions - cooking recipe

Ingredients

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 white wine
20 nicoise olives, halved and pitted
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Sauce
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

Preparation

Preheat oven to 375\u00b0F
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\u00b0F
In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes.
Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes.
Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes.
Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.
Coat 8 x 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.
Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari.
Pour sauce over vegetables and tofu.
Cover and bake until heated through, about 25 minutes. Serve hot.