The Vegan Chef - Baked Tofu with Ratatouille Vegetables

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* Exported from MasterCook *

 

Baked Tofu With Ratatouille Vegetables

 

Recipe By :Beverly Lynn Bennett

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 lb firm tofu

2 cups horizontally-sliced lengthwise-quartered green

pepper

2 cups horizontally-sliced lengthwise-quartered red, orange

or yellow pepper

2 cups sliced onion in half moons

3 Tbs olive oil, divided

2 cups zucchini in 1/2 " by 2 " sticks

1 1/2 cups yellow squash in 1/2 " by 2 " sticks

4 tsp minced garlic, divided

1/2 cup white wine (or white grape or apple juice)

1/3 cup black olives, pitted, and each cut from end to end

into 6 strips

1/4 cup freshly-chopped basil, divided

1/4 cup freshly-chopped parsley, divided

1/2 tsp salt

1/2 tsp freshly-ground black pepper, divided

2 Tbs red wine vinegar

1 Tbs tomato paste

1 1/2 tsp Dijon mustard

1 tsp tamari (or soy sauce)

 

Cut the block of tofu in half lengthwise, turn each half cut-side down on

the board, and cut through the outer edge of the block of tofu 3 times to

yield 4 tofu cutlets from each half. This means that the block of tofu will

yield 8 tofu cutlets.

 

On a large cookie sheet, place a clean, lint-free towel, or a layer of

natural, unbleached paper towels, then all of the tofu cutlets in a single

layer, followed by another layer of toweling, and finally place another

large cookie sheet on top. Place several large cans or something very heavy

on top of the cookie sheet and leave tofu to sit for 1 hour. This process is

known as cutting tofu into cutlets and pressing. I use this technique a lot

as it makes the texture of the tofu much firmer.

 

Meanwhile, in a non-stick skillet, saute both peppers and onion in 2

tablespoon of the olive oil for 3 minutes to soften. Add the zucchini,

yellow squash, 1 tablespoon of garlic, and saute an additional 3 minutes or

until the vegetables are crisp tender. Add the white wine, olives, half of

the fresh herbs, salt, and 1/4 teaspoon black pepper, reduce the heat to

low, and simmer for 5 minutes.

 

While the vegetables are simmering, in a small bowl, combine the remaining

olive oil, garlic, fresh herbs, black pepper, and other remaining

ingredients, stir well to blend, and set aside.

 

Lightly oil (or spray with a light mist of oil) a 9- by 13-inch baking dish.

Spread the sauteed vegetable mixture in the bottom of the pan. Place the

pressed tofu in two rows over the top of the vegetables and pour the

reserved red wine vinegar mixture over the tofu.

 

Cover the baking dish with a piece of aluminum foil and bake at 375 degrees

for 30 minutes. Serve 2 pieces of tofu per person with a generous portion of

the ratatouille vegetables spooned over the top of the tofu.

 

This recipe yields 4 servings.

 

Source:

" The Vegan Chef at http://www.veganchef.com "

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Per Serving (excluding unknown items): 93 Calories; 5g Fat (45.2% calories

from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

331mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0