Vegan baked tofu with ratatouille vegetables

Recipe from: 2/22/2007 12:00:00 AM
recipes, tofu, vegan

Ingredients 24
Servings 4
Time 15

Ingredients

  • tofu (one slab)
  • 2
    cups green pepper, cut into quarters lengthwise, and sliced horizontally
  • 2
    cups red, orange, or yellow pepper, cut into quarters lengthwise, and sliced horizontally
  • 2
    cups onion, cut into half moons
  • 3
    Tablespoons
    olive oil, divided
  • 2
    cups zucchini, cut into sticks
  • 0.50
    cups yellow squash, cut into sticks
  • 4
    tsp
    garlic, minced, divided
  • 0.50
    cup white wine (or white grape juice or apple juice)
  • tofu (one slab)
  • 2
    cups green pepper, cut into quarters lengthwise, and sliced horizontally
  • 2
    cups red, orange, or yellow pepper, cut into quarters lengthwise, and sliced horizontally
  • 2
    cups onion, cut into half moons
  • 3
    Tablespoons
    olive oil, divided
  • 2
    cups zucchini, cut into sticks
  • 0.50
    cups yellow squash, cut into sticks
  • 4
    tsp
    garlic, minced, divided
  • 0.50
    cup white wine (or white grape juice or apple juice)
  • 0.25
    cup black olives, pitted, and each cut from end to end into 6 strips
  • 0.25
    cup freshly chopped basil, divided
  • 0.25
    cup freshly chopped parsley, divided
  • 0.50
    salt
  • 0.50
    tsp
    freshly ground black pepper, divided
  • 2
    tsp
    red wine vinegar
 

Method

45
 
Cut the block of tofu in half lengthwise, turn each half cut-side down on the board, and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half.

On a large cookie sheet, place a clean, lint-free towel, or a layer of natural, unbleached paper towels, then all of the tofu cutlets in a single layer, followed by another layer of toweling, and finally place another large cookie sheet on top. Place something heavy on top of the cookie sheet and leave tofu to sit for 1 hour.

This process is known as pressing tofu. It makes the texture much firmer.

Meanwhile, in a non-stick skillet, sauté peppers and onion in 2 T olive oil for 3 minutes to soften. Add the zucchini, yellow squash, 1 T of garlic, and sauté for an additional 3 minutes or until the vegetables are crisp tender.

Add the white wine, olives, half the fresh herbs, salt, and 1/4 t black pepper, reduce the heat to low, and simmer for 5 minutes.

While the vegetables are simmering, in a small bowl, combine the remaining olive oil, garlic, fresh herbs, black pepper, and other remaining ingredients, stir well to blend, and set aside.

Lightly oi a 9 x 13-inch baking dish. Spread the sautéed vegetable mixture in the bottom of the pan. Place the pressed tofu in rows over the top of the vegetables and pour the reserved red wine vinegar mixture over the tofu.

Cover the baking dish with a piece of aluminum foil and bake at 375°C for 30 minutes. Serve 2 pieces of tofu per person with a generous portion of the ratatouille vegetables spooned over the top.
 

Read more on: pulses  |  bake  |  grill  |  sauté  |  shallow-fry  |  slow cook
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.