Tofu Baked With Peppers and Olives

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

Directions

1. 1

   Place the tofu on a baking sheet and bake in a 450 degree oven for about 20 minutes or until it firms and releases its liquid. Set aside.

2. 2

   While the tofu is baking prepare the vegetables.

3. 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. 4

   While the vegetables are cooking whisk all the ingredients for the sauce together in a small bowl. Set aside.

5. 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 degree oven for about 25 mintutes. Serve with rice or noodles and a green salad.