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Baked Tofu With Braised Peppers And Onions


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  • SAUCE:
  • 1 pound firm tofu
  • 1 tablespoon olive oil
  • 2 medium onions thinly sliced
  • 3 medium bell peppers thinly sliced (1 each red, yellow and green)
  • 3 ounces mushrooms thinly sliced
  • 1 medium garlic clove minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh marjoram or basil
  • 1 teaspoon chopped fresh thyme (or 1/2 tspn dried thyme)
  • 1/2 cup dry white wine
  • 20 niçoise olives halved, pitted
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • 1 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • 2 medium garlic cloves minced
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 teaspoon soy sauce or tamari


Servings 4


Step 1

Preheat oven to 375 degrees. Drain tofu very well and cut into triangles or slabs about 1 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 at 375 degrees.

In large skillet, heat oil over high heat. Add onions and cook, stirring often, 2 to 3 minutes. Add bell peppers, mushrooms, 1 garlic clove, parsley, marjoram and thyme and cook, stirring often, 2 to 3 minutes. Reduce heat to medium and cook, stirring occasionally, until onions are tender, about 6 minutes. Stir in wine, olives, salt and pepper and cook, until vegetables are tender and coated with syrupy sauce, about 8 minutes.

Coat 8- by 8-inch square or 2-quart casserole with cooking spray. Add vegetable mixture, then gently arrange tofu pieces in mixture.

Make sauce: In small bowl, whisk together vinegar, oil, tomato paste, mustard, garlic, pepper and soy sauce or tamari. Pour sauce over vegetables and tofu. Cover and bake until heated through, about 25 minutes. Serve hot.

This recipe yields 4 servings.

Per Serving: 335 Cal; 21g Prot; 19g Total Fat (3 Sat. Fat); 21g Carb.; 0mg Chol; 850mg Sod.; 7g Fiber.

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