Baked Tofu With Braised Peppers And Olives Recipe

Ingredients

• 1 lb Chinese-style tofu
• well liquid removed
• 2 Tbsp. extra virgin olive oil
• 2 x onions
• thinly sliced
• 1 tsp minced thyme or possibly 1/2 tsp dry
• 1 Tbsp. minced marjoram or possibly basil
• 1/4 c. minced parsley
• 3 x bell peppers
• red
• yellow & green
• thinly sliced
• 1 c. thinly sliced mushrooms
• 1 x clove garlic
• chopped salt and pepper
• 1/2 c. dry white wine
• 20 x Nicoise olives
• halved and pitted
• 1/4 c. freshly grated Parmesan
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. sherry vinegar or possibly red wine vinegar
• 1 Tbsp. tomato paste
• 1 tsp Dijon mustard
• 2 x cloves garlic
• chopped freshly milled pepper to taste
• 1/2 tsp tamari or possibly soy sauce

Instructions

1. Preheat the oven to 375.
2. Cut the liquid removed tofu into triangles or possibly slabs about 1 1/2 inches wide.
3. Set them in an ungreased pie plate and bake till they're slightly hard and liquids are released, about 20 min.
4. Pour off the excess liquid if any remains.
5. Heat the oil in a wide skillet, add in the onions, and saute/fry over high heat for 2 min.
6. Add in the herbs, peppers, mushrooms, and garlic, saute/fry for 2 min more, then lower the heat to medium and cook till the onions have softened, stirring occasionally, about 6 min.
7. Season with salt and pepper.
8. Add in the wine and olives and simmer till the vegetables are coated with a syrupy sauce, about 8 min.
9. Spread them in a lightly oiled casserole or possibly gratin dish and wiggle the tofu into the vegetables.
10. Whisk the ingredients for the sauce together, then pour it over the vegetables and tofu.
11. Bake, covered, till heated through, about 25 min.
12. Serve with Parmesan grated over the top.