| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime5 | 4 | Servings | |
INGREDIENTS
| 1 | lb | Firm tofu, well drained |
| 1 | T | Olive oil |
| 2 | Onions, thinly sliced | |
| 3 | Bell peppers | |
| Preferably 1 red and 1 | ||
| yellow and 1 green | ||
| Thinly sliced, 3 to 4 cups | ||
| 3 | oz | White mushrooms, thinly |
| sliced | ||
| 1 | Clove garlic, minced | |
| 1/4 | c | Chopped fresh parsley |
| 1 | T | Chopped fresh marjoram or |
| basil | ||
| 1 | t | Chopped fresh thyme |
| OR 1/2 tsp. dried | ||
| 1/2 | c | Dry white wine |
| 20 | Nicoise olives, halved and | |
| pitted | ||
| 1 | t | Salt |
| 1/2 | t | Freshly ground black pepper |
| 2 | T | Sherry vinegar or red wine |
| vinegar | ||
| 1 | T | Olive oil |
| 1 | T | Tomato paste |
| 1 | t | Dijon mustard |
| 2 | Cloves garlic, minced | |
| 1/4 | t | Black pepper |
| 1/2 | t | Tamari or soy sauce |
INSTRUCTIONS
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. Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison (Broadway Books 1997). PER SERVING: 328 CAL.; 20G PROT.; 20G TOTAL FAT (3G SAT. FAT); 19G CARB.; 0 CHOL; 803mg SOD.; 4G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Apr 05, 1999. Recipe by: Vegetarian Times Magazine, April 1999, page 56 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 123
Total Fat: 14.4g
Cholesterol: 1.2mg
Sodium: 818.2mg
Potassium: 679.2mg
Carbohydrates: 21g
Fiber: 6.7g
Sugar: 6.6g
Protein: 15.7g