Baked Tofu With Braised Peppers And Onions

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* Exported from MasterCook *

 

Baked Tofu With Braised Peppers And Onions

 

Recipe By : www.vegetariantimes.com 4/00

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound firm tofu -- well drained

1 tablespoon olive oil

2 medium onions -- thinly sliced

3 medium bell peppers -- thinly sliced

preferably 1 red and 1 yellow and 1 green -- (3 to

4 cups)

3 ounces white mushrooms -- thinly sliced

1 clove garlic -- minced

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh marjoram or basil

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

1/2 cup dry white wine

20 niçoise olives -- halved and pitted

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

***SAUCE***

2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon olive oil

1 tablespoon tomato paste

1 teaspoon Dijon mustard

2 cloves garlic -- minced

1/4 teaspoon black pepper

1/2 teaspoon tamari or soy sauce

 

4 Servings Dairy-free

 

Here, tofu is extravagantly smothered in a stew of summer vegetables and

herbs. Serve with grilled polenta, rice or spinach pasta.

 

Preheat oven to 375ºF. Cut tofu 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.

 

In large skillet, heat oil over high heat. Add onions and cook, stirring

often, for 2 minutes. Add bell peppers, mushrooms, garlic, parsley,

marjoram and thyme and cook, stirring often, for 2 minutes. Reduce heat to

medium and cook until onions are tender, stirring occasionally, about 6

minutes. Stir in wine, olives, salt and pepper and cook until vegetables

are coated with syrupy sauce, about 8 minutes.

 

Coat an 8 x 8-inch square casserole with cooking spray. Add vegetable

mixture, then gently ease tofu into mixture.

 

Sauce: In small bowl, whisk all sauce ingredients together. Pour over

vegetables and tofu. Cover and bake until hot, about 25 minutes.

 

Per serving: 328 cal.; 20g prot.; 20g total fat (3g sat. fat); 19g carb.;

0 chol.; 803mg sod.; 4g fiber.

 

Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison

(Broadway Books 1997).

 

 

 

 

 

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