Baked Tofu With Braised Peppers and Onions

Ingredients

• 1 lb firm tofu
• 1 tablespoon olive oil
• 2 medium onions, thinly sliced
• 3 medium bell peppers, 1 each red, yellow and green, thinly sliced
• 3 ounces mushrooms, thinly sliced
• 1 medium garlic clove, minced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tablespoon fresh marjoram or basil, chopped
• 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
• 1/2 cup dry white wine
• 20 nicoise olives, halved and pitted
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Sauce

• 2 tablespoons sherry wine vinegar or red wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 2 medium garlic cloves, minced
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon soy sauce or tamari

Directions

1. 1

   Preheat oven to 375°F

2. 2

   Drain tofu very well and cut into triangles or slabs about 11/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature at 375°F

3. 3

   In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes.

4. 4

   Add bell peppers, mushrooms, 1 clove garlic, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes.

5. 5

   Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes.

6. 6

   Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.

7. 7

   Coat 8 x 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.

8. 8

   Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari.

9. 9

   Pour sauce over vegetables and tofu.

10. 10

    Cover and bake until heated through, about 25 minutes. Serve hot.