Baked Tofu With Ratatouille Vegetables

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Baked Tofu With Ratatouille Vegetables

 

1 pound 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 tablespoon 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 teaspoon minced garlicm divided

1/2 cup white wine or white grape juice 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 teaspoon salt

1/2 teaspoon freshly ground black pepper, divided

2 tablespoon red wine vinegar

1 tablespoon tomato paste

1 1/2 teaspoon Dijon mustard

1 teaspoon 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.

Makes 4 servings.