TOFU BAKED WITH PEPPERS AND OLIVES

Tofu Baked With Peppers and Olives image

Provided by Aioli_Queen

Categories Onions

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

1 lb extra firm tofu, drained and sliced into 4 steaks
1 tablespoon olive oil
2 onions, thinly sliced
3 bell peppers, red, yellow and orange sliced into strips
1 cup cremini mushroom, thinly sliced
1 garlic clove, minced
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1/4 cup fresh Italian parsley, finely chopped
20 kalamata olives, pitted and halved
1/2 cup dry white wine
1 teaspoon salt
1/4 cup romano cheese, freshly grated
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon tomato paste
1 teaspoon Dijon mustard
2 garlic cloves, finely minced
1/2 teaspoon tamari

Steps:

Place the tofu on a baking sheet and bake in a 450°F oven for about 20 minutes or until it firms and releases its liquid. Set aside.
While the tofu is baking prepare the vegetables.
Warm the olive oil in a large saute pan and add the onions, peppers, garlic, mushrooms and dried herbs. Saute until the onions start turning translucent and the peppers begin to soften, about 5 minutes. Add the parsley, olives, wine and salt and cook until the vegetables are coated in a syrupy sauce, about 8 minutes.
While the vegetables are cooking whisk all the ingredients for the sauce together in a small bowl. Set aside.
Place the vegetables in a large casserole dish and wiggle the tofu down into the vegetables. Pour the prepared sauce over the vegetables and tofu and sprinkle with the Romano cheese. Bake in a 400°F oven for about 25 minutes. Serve with rice or noodles and a green salad.

Nutrition Facts : Calories 332.5, Fat 21.4, SaturatedFat 5.2, Cholesterol 14.7, Sodium 1709.6, Carbohydrate 17.2, Fiber 4.7, Sugar 6.4, Protein 17.1