Baked Tofu with Braised Peppers and Olives

[Guest guest]

Baked Tofu with Braised Peppers and Olives

 

1 lb. Chinese-style tofu, well drained

2 tbsps. olive oil

2 onions, thinly sliced

1 tsp. chopped thyme or 1/2 tsp. dried

1 tbsp. chopped marjoram or basil

1/4 cup chopped parsley

3 bell peppers, red, yellow and 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

 

Sauce:

2 tbsps. olive oil

2 tbsps. sherry vinegar or red wine vinegar

1 tbsp. tomato paste

1 tsp. Dijon mustard

2 cloves garlic, minced

freshly milled pepper to taste

1/2 tsp. tamari or soy sauce

 

Preheat the oven to 375 degrees. 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.

Serves 4.