Special thanks to Jill Nussinow, the Veggie Queen for this recipe. The tofu is baked, not fried!
Tofu Italiano (Serves 3 to 4)
1 pound firm tofu, cut in 4 slices and then cut into triangles
1 medium onion, sliced into rings or 1 leek chopped
1 tablespoon tamari (this is a healthier version of soy sauce)
1 tablespoon rice vinegar
3 cloves garlic, minced
1 tablespoon Italian or Tuscan seasoning
2 cloves garlic, minced
Pinch of crushed red pepper flakes
1 ½ cups canned diced tomatoes or ¾ pound fresh, finely chopped
1 tablespoon chopped fresh basil
1 teaspoon fresh oregano
¼ cup finely minced fresh Italian parsley
Salt and pepper, to taste
Preheat the oven to 400 degrees F.
Drain the tofu well. Press between 2 cutting boards if it is not firm. Combine the 2 tamari, vinegar, garlic and Italian seasoning. Put the tofu and onion or leek into a glass baking dish. Pour the tamari mixture over the tofu and onion or leek and let marinate. Bake for 10 minutes and then turn the tofu triangles. Bake another 10 to 15 minutes until the tofu is firm and brown.
Add the garlic, fresh herbs (if using) and tomatoes and bake another 10 minutes until the tomatoes are hot. Taste and adjust the seasonings. Stir in the parsley and serve hot as a main dish or over pasta.
© The Vegetarian Connection
See the "Links" section in the bottom left-hand to find out more on Jill Nussinow, MS, RD, the Veggie Queen. She is the author of the cookbook The Veggie Queen:Vegetables Get the Royal Treatment .