Tofu Baked With Peppers and Olives

"This is from Deborah Madisons Vegetarian Cooking for Everyone. Baked Tofu smothered with a fragrant stew of summer vegetables and sprinkled with Romano cheese. You can replace the mushrooms with artichoke hearts or asparagus. The sauce MAKES this dish so I often double it:-). It's also great used for pasta salad. This dish can easily be made vegan by omitting the cheese."
 
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Ready In:
55mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I'm 26, married with two four legged children:-). My husband and I love to spend time playing scrabble, riding our bikes, messing around with our dogs and in general enjoying life. We just joined our local Adult Kickball league so we're both excited about that! We do have to figure out ways to work off all the yummy food I make from 'Zaar after all:-)
 
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