INGREDIENTS

INSTRUCTIONS

THE TOFU AND VEGETABLES
THE SAUCE
Preheat the oven to 375. Cut the drained tofu into triangles or slabs
about 1 1/2 inches wide. Set them in an ungreased pie plate and bake
until they're slightly firm and liquids are released, about 20
minutes. Pour off the excess liquid if any remains.
Heat the oil in a wide skillet, add the onions, and saute over high
heat for 2 minutes. Add the herbs, peppers, mushrooms, and garlic,
saute for 2 minutes more, then lower the heat to medium and cook
until the onions have softened, stirring occasionally, about 6
minutes. Season with salt and pepper. Add the wine and olives and
simmer until the vegetables are coated with a syrupy sauce, about 8
minutes. Spread them in a lightly oiled casserole or gratin dish and
wiggle the tofu into the vegetables.
Whisk the ingredients for the sauce together, then pour it over the
vegetables and tofu. Bake, covered, until heated through, about 25
minutes. Serve with Parmesan grated over the top.
NOTES : Here tofu is smothered extravagantly with a stew of summer
vegetables and herbs.  For a vegan dish that has lots of flavor, omit
the cheese or use soy cheese.  Start with a salad, thn serve the tofu
with grilled polenta, rice, or spinach pasta.  End with a slice of
chilled ripe melon.
Recipe by: Vegetarian Cooking for Everyone/Deborah Madison
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