Baked Tofu with Tri Colored Peppers

ingredients

16 ozs firm tofu, drained
2 tbsps olive oil
2 medium onions, thinly sliced
1 tsp fresh thyme leaves, chopped
1 tbsp marjoram leaves, chopped
1/4 cup fresh parsley sprigs, chopped
3 bell peppers, red, yellow, and green, thinly sliced
1 cup mushrooms, thinly sliced
2-3 garlic cloves, minced
salt and pepper to taste
1/2 cup dry white wine
20 black olives, halved and pitted
1/4 cup parmesan cheese, grated
(*recipe doesn’t call for it, but I also added some eggplant to veggie mixture and found it to go very nicely.

Sauce

1
Cut the tofu into triangles, and place them in an ungreased pie plate. Bake at 375 degrees for 20 minutes, or until they’re slightly firm.
2
Meanwhile, in a large frying pan, sauté the onions in oil on high heat for 2 minutes. Add the herbs, peppers, mushrooms, and garlic, and sauté for 2 minutes longer.
3
Lower the hear to medium, and cook until the onions have softened.
4
Add wine and olives, simmer for 10 minutes, or until the vegetables are coated with a syrupy sauce.
5
Spread the vegetables in a lightly oiled casserole dish and place the tofu triangles into the vegetables.Whisk the sauce ingredients together, then poor it over vegetables and tofu.
6
Cover the dish, and bake at 375 for 25 minutes, or until heated through. Serve with parmesan grated over.