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Category: Dinner
Olive Oregano Wine-Baked Tofu - TastyPlanner.com
Chef: Shaula
Note: If using a dry white wine, add another 1/2-1 tablespoon of agave nectar to the marinade. Don’t substitute regular black olives for Moroccan dry olives.
Ingredients
1/3 cup white wine (not too dry, see note)
2 tablespoons agave nectar
1 tablespoons dried oregano
2 teaspoons dried basil
2 1/2 tablespoons balsamic vinegar
1/3 cup Moroccan dry olives, pitted and roughly chopped (see note)
1/4 cup sun-dried tomatoes, chopped
1/3 cup seedless red or purple grapes, quartered
1/4 teaspoon sea salt
1/8 teaspoon allspice
2 1/2 tablespoons extra-virgin olive oil
1 package firm tofu, cut into half lengthwise and then into squares about 1/4" - 1/2" thick, and patted gently to remove excess moisture (about 24-28 slices ; no need to freeze and thaw)
Instructions
Preheat oven to 400°F. 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.
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