Baked Tofu w/Braised Peppers and Olives

[Guest guest]

Here's my one contribution to the Cookbook of the Week:

 

* Exported from MasterCook II *

 

Baked Tofu with Braised Peppers and Olives

 

Recipe By : Vegetarian Cooking for Everyone/Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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The Tofu and Vegetables:

1 pound Chinese-style tofu, well drained

2 tablespoons olive oil

2 onions -- thinly sliced

1 teaspoon chopped thyme or 1/2 tsp dried

1 tablespoon chopped marjoram or basil

1/4 cup chopped parsley

3 bell peppers, red, yellow & green -- thinly sliced

1 cup thinly sliced mushrooms

1 clove garlic -- minced

salt and pepper

1/2 cup dry white wine

20 Nicoise olives, halved and pitted

1/4 cup freshly grated Parmesan

The Sauce:

2 tablespoons olive oil

2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon tomato paste

1 teaspoon Dijon mustard

2 cloves garlic -- minced

freshly milled pepper to taste

1/2 teaspoon tamari or soy sauce

 

Preheat the oven to 375. Cut the drained tofu into triangles or slabs

about 1 1/2 inches wide. Set them in an ungreased pie plate and bake until

they're slightly firm and liquids are released, about 20 minutes. Pour

off the excess liquid if any remains.

 

Heat the oil in a wide skillet, add the onions, and saute over high heat

for 2 minutes. Add the herbs, peppers, mushrooms, and garlic, saute for 2

minutes more, then lower the heat to medium and cook until the onions have

softened, stirring occasionally, about 6 minutes. Season with salt and

pepper. Add the 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 ingredients for the sauce together, then pour it over the

vegetables and tofu. Bake, covered, until heated through, about 25

minutes. Serve with Parmesan grated over the top.

 

 

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NOTES : Here tofu is smothered extravagantly with a stew of summer

vegetables and herbs. For a vegan dish that has lots of flavor,

omit the cheese or use soy cheese. Start with a salad, thn serve

the tofu with grilled polenta, rice, or spinach pasta. End with a

slice of chilled ripe melon.