Tofu Baked With Peppers And Olives

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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 wine
• 1 teaspoon salt
• 1/4 cup romano cheese, freshly grated
• 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

Recipe

• 1 place the tofu on a baking sheet and bake in a 450°f oven for about 20 minutes or until it firms and releases its liquid. set aside.
• 2 while the tofu is baking prepare the vegetables.
• 3 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.
• 4 while the vegetables are cooking whisk all the ingredients for the sauce together in a small bowl. set aside.
• 5 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°f oven for about 25 minutes. serve with rice or noodles and a green salad.