Tofu Baked With Peppers And Olives - cooking recipe

Ingredients

For the Stew
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
For the Sauce
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

Preparation

Place the tofu on a baking sheet and bake in a 450\u00b0F oven for about 20 minutes or until it firms and releases its liquid. Set aside.
While the tofu is baking prepare the vegetables.
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.
While the vegetables are cooking whisk all the ingredients for the sauce together in a small bowl. Set aside.
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\u00b0F oven for about 25 minutes. Serve with rice or noodles and a green salad.