Try this Baked Tofu with Braised Peppers And Onions recipe, or contribute your own.
Suggest a better descriptionMMMMM---------------------------SAUCE-------------------------------- 2 tb Sherry vinegar or red wine -vinegar 1 tb Olive oil 1 tb Tomato paste 1 ts Dijon mustard 2 Cloves garlic; minced 1/4 ts Black pepper 1/2 ts Tamari or soy sauce 4 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 By Kathleen
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 servings | ||
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Calories: 38 | ||
Calories from Fat: 10 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.1mg | 0 % | |
Potassium 208.3mg | 5 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 3.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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