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Yield:
4
Ingredients:
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE
Here, tofu is extravagantly smothered in a stew of summer vegetables and herbs. Serve with grilled polenta, rice or spinach pasta. Preheat oven to 375F. Cut tofu into triangles or slabs about 1/2 inches wide. Place in ungreased pie plate and bake until slightly firm and liquid is released, about 20 minutes. Pour off any liquid. Set tofu aside; maintain oven temperature. In large skillet, heat oil over high heat. Add onions and cook, stirring often, for 2 minutes. Add bell peppers, mushrooms, garlic, parsley, marjoram and thyme and cook, stirring often, for 2 minutes. Reduce heat to medium and cook until onions are tender, stirring occasionally, about 6 minutes. Stir in wine, olives, salt and pepper and cook until vegetables are coated with syrupy sauce, about 8 minutes. Coat an 8 x 8-inch square casserole with cooking spray. Add vegetable mixture, then gently ease tofu into mixture. Sauce: In small bowl, whisk all sauce ingredients together. Pour over vegetables and tofu. Cover and bake until hot, about 25 minutes. Email this Recipe:
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