Italian Sundried Tomato Tofu
Posted by Delicious Wisdom at 7/14/2008 7:37 AM and is filed under Wheat Free or Optional,Dairy Free or Optional,Egg Free or Optional,Everyday Exotic,Nut Free or Optional 
Red wine, tomato and vegetable broth just go really well together. Sundried tomatoes are fabulous. Tofu is what's for dinner. Put all of that together and you've got this recipe, which is lovely with some crusty whole wheat bread and leafy greens.
As everyone knows, tofu really doesn't have a strong taste of it's own, but if you don't like the texture of it-- you might not like this recipe. There are tofu recipes that could fool the burliest cowboy and then there are ones like this, with naked pride in the tofu-ness of it all. As the tofu cooks and absorbs the flavorful liquids, it grows smooshier and zestier, contrasting against the chewiness and stronger flavor of the sundried tomato. Very 'Italian-restaurant-run-by-vegan-health-nuts'.
Prep Time: 12 Minutes
Cooking Time: 40 Minutes
Yield: Four Servings
Ingredients:
2 -14 oz Packages of Firm Tofu
1 Cup Vegetable Broth
1 Cup Red Wine
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Tomato Paste
1 Tsp Sea Salt
1 Tsp Oregano, dried or 1 Tbsp Oregano, fresh
1 Cup Sundried Tomatoes, sliced
Preheat oven to 350 degrees. Drain water from tofu and cut into ¼”-1/2” slices. Lay slices between to two clean kitchen towels and top with something heavy—like a large pot or several books. Let press for ten minutes. Meanwhile, mix all remaining ingredients in a small bowl, whisking to combine. Once tofu is pressed, lay tofu slices in a single layer into a deep baking pan, cover with sun-dried tomato pieces, pour wine mixture gently over the whole thing and bake for 40 minutes. Serve with greens.
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