Tofu Baked With Peppers And Olives

• For the Stew
• 1 lb extra firm tofu, drained and sliced into 4 steaks
• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 3 bell peppers, red, yellow and orange sliced into strips
• 1 cup cremini mushroom, thinly sliced
• 1 garlic clove, minced
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• 1/4 cup fresh Italian parsley, finely chopped
• 20 kalamata olives, pitted and halved
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/4 cup romano cheese, freshly grated
• For the Sauce
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 2 garlic cloves, finely minced
• 1/2 teaspoon tamari

1. Place the tofu on a baking sheet and bake in a 450u0b0F oven for about 20 minutes or until it firms and releases its liquid. Set aside.
2. While the tofu is baking prepare the vegetables.
3. Warm the olive oil in a large saute pan and add the onions, peppers, garlic, mushrooms and dried herbs. Saute until the onions start turning translucent and the peppers begin to soften, about 5 minutes. Add the parsley, olives, wine and salt and cook until the vegetables are coated in a syrupy sauce, about 8 minutes.
4. While the vegetables are cooking whisk all the ingredients for the sauce together in a small bowl. Set aside.
5. Place the vegetables in a large casserole dish and wiggle the tofu down into the vegetables. Pour the prepared sauce over the vegetables and tofu and sprinkle with the Romano cheese. Bake in a 400u0b0F oven for about 25 minutes. Serve with rice or noodles and a green salad.

extra firm, olive oil, onions, bell peppers, cremini mushroom, garlic, thyme, oregano, fresh italian parsley, olives, white wine, salt, romano cheese, olive oil, red wine vinegar, tomato paste, mustard, garlic, tamari

Taken from www.food.com/recipe/tofu-baked-with-peppers-and-olives-318475 (may not work)