Swiss Tofu Steak

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Swiss Tofu Steak

About 4 servings

 

Ingredients:

 

2 Tablespoons extra virgin olive oil + additional for browning tofu

4 teaspoons tamari soy sauce (gf)

1/2 pound defrosted frozen tofu, sliced into four slices

2 medium onions, sliced in half moons

1 10-ounce package mushrooms, sliced

1 large green or red bell pepper, diced

4 medium garlic cloves, pressed or minced

1 Tablespoon chopped fresh basil or 1 teaspoon dried basil

1/4 cup dark miso dissolved in 1/4 cup brewed plain black tea (or water) - soy

1 cup tomato purée

1 (15 ounce) can diced tomatoes

1 cup brewed plain black tea (or water)

1/4 teaspoon ground black pepper

1/8 teaspoon ground cayenne pepper or more to taste

 

Directions:

 

*Preheat oven to 350 deg F. Cover the bottom of a skillet with a thin layer

of oil and heat. When hot, place the tofu slices in the skillet, sprinkle

the tamari evenly over the tofu, and pan-fry until golden brown.

 

*Turn tofu over and brown the the other side. Remove from heat and set

aside. Heat 2 Tablespoons oil over medium heat in a heavy saucepan. Sauté

the onions, mushrooms, peppers, garlic, and basil for five minutes, or until

the onions are soft. Stir in the miso dissolved in tea or water, tomato

purée, diced tomatoes, tea or water, and ground peppers.

 

*Simmer, uncovered, for five minutes. Spread a thin layer of sauce over the

bottom of a square cake dish. Place the tofu slices on the sauce, then cover

with the rest of the sauce.

 

*Cover the baking dish and bake for 25 minutes. Serve hot with rice or

mashed potatoes.

 

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