Recipe for Baked Tofu with Braised Peppers and Onions 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb firm tofu, well drained
1 tbl olive oil
2 med onions, thinly sliced
3 med bell peppers
preferably 1 red and 1 yellow and 1 green
thinly sliced, (3 to 4 cups)
3 oz white mushrooms, thinly sliced
1 x clove garlic, minced
1/4 cup chopped fresh parsley
1 tbl chopped fresh marjoram or basil
1 tsp chopped fresh thyme
OR 1/2 tsp. dried
1/2 cup dry white wine
20 x nicoise olives, halved and pitted
1 tsp salt
1/2 tsp freshly ground black pepper
----------------- SAUCE ----------------
2 tbl sherry vinegar or red wine vinegar
1 tbl olive oil
1 tbl tomato paste
1 tsp Dijon mustard
2 x cloves garlic, minced
1/4 tsp black pepper
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.

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