Baked Tofu With Braised Peppers And Olives Recipe

click to rate
0 votes | 702 views
Servings: 4

Ingredients

Cost per serving $2.11 view details
  • 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

Directions

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

Toolbox

Add the recipe to which day?
« Today - Oct 29 »
Today - Oct 29
Oct 30 - Nov 05
November 6 - 12
November 13 - 19
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 211g
Recipe makes 4 servings
Calories 238  
Calories from Fat 145 61%
Total Fat 16.38g 20%
Saturated Fat 3.46g 14%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 244mg 10%
Potassium 402mg 11%
Total Carbs 12.9g 3%
Dietary Fiber 3.2g 11%
Sugars 6.35g 4%
Protein 5.72g 9%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment