Yield: ~ 1 hotel pan
Ingredients:
8 lbs. firm tofu, drained and cut into chunks
1 cup olive oil
4 medium onions, thinly sliced
10 medium bell peppers, any color, seeded and thinly sliced
2 lbs. sliced mushrooms
10 garlic cloves, minced
1 bunch Italian parsley, chopped
1 bunch basil, chopped
½ bunch thyme, chopped
1 bottle dry white wine
12 tomatoes, chopped
1 cup tomato paste
4 cups kalamata olives, chopped
Salt and pepper to taste
Instructions
1. Preheat the oven to 375 degrees F. Put the tofu on an ungreased sheet pan,
and bake until slightly firm, about 25 minutes.
2. In a large pot over medium heat, add the olive oil and sauté the onions until
soft, about 5 minutes. Add the bell peppers, mushrooms, garlic, parsley,
basil and thyme, and cook, stirring often, about 5 minutes. Reduce the heat,
and cook until the vegetables are tender, about another 6 minutes. Stir in
the wine, tomatoes, tomato paste, olives and salt and pepper. Cook another
5-10 minutes, until the sauce has thickened.
3. Add the tofu to the sauce, and serve immediately.
Comments