Olive Oregano Wine Baked Tofu
- 13 cup white wine (not too dry, see note)
- 2 tablespoons agave nectar
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 2 12 tablespoons balsamic vinegar
- 13 cup moroccan dry olive, pitted and roughly chopped (see note)
- 14 cup sun-dried tomato, chopped
- 13 cup seedless grapes, quartered (red or purple)
- 14 teaspoon sea salt
- 18 teaspoon allspice
- fresh ground black pepper
- 2 12 tablespoons extra virgin olive oil
- 12 ounces extra firm tofu, diced in 1/2 in chunks. Pat dry first
- Preheat oven to 400F.
- In an 8"x12" baking dish, combine the wine, agave nectar, oregano, basil, vinegar, olives, sun-dried tomatoes, grapes, salt, allspice, pepper, and olive oil, and stir through until well incorporated.
- Add the tofu and turn to coat each side.
- Bake covered for 15 minutes.
- Turn the tofu over, and continue to bake uncovered for another 13-15 minutes until the tofu has soaked up most of the marinade.
- Remove from oven and let cool a little before serving; pour any remaining oil, spices, and seasonings over the tofu.
- *Note: use a white wine that is on the sweeter side.
- If using a dry white wine, add another 1/2 - 1 tbsp of agave nectar to the marinade.
- *Note: Moroccan dry olives are truly exceptional in this dish.
- You can purchase them in the deli section of your supermarket.
- Be sure to use them in the dish, rather than opting for regular black olives which do not have the same complexity of flavor.
- Serve over brown rice.
white wine, nectar, oregano, basil, balsamic vinegar, olive, tomato, grapes, salt, allspice, fresh ground black pepper, extra virgin olive oil, pat dry first
Taken from www.food.com/recipe/olive-oregano-wine-baked-tofu-300858 (may not work)