- 1 block organic sprouted firm tofu (or extra firm)
- Olive oil, garlic powder, oregano, salt and pepper
- 1 large onion, diced
- 2 scallions, chopped
- 2 Tbs olive oil
- 2 carrots, diced
- 4 rhubarb stalks, chopped
- 1 fennel, sliced into thin shreds
- 2 stalks celery, chopped
- 1 green pepper, diced
- 1 large or 2 small zucchinis, diced
- 1 small eggplant, diced
- 4 white mushrooms, sliced
- 2 portobello mushrooms, sliced and halved
- 1 Tbs. chopped garlic
- 2 t. oregano
- 1 large teaspoon of honey
- ? cup white wine
- ? t. red pepper flakes
- 1 pint cherry or grape tomatoes, cut in half
- ? cup chopped parsley
- 1 t. salt
- Turn the block of tofu on it?s side, and divide the thickness of the tofu into 3 equal slabs.
- Spread the tofu out, on a clean, dry dishtowel and cover with another dish towel. Press down to remove water from tofu.
- Cut the slabs of tofu into cubes. Lay out on a baking sheet, lined with parchment paper and a little olive oil.
- Sprinkle the tofu with the garlic powder, oregano, salt and pepper, and bake in a 375 degree oven for 15 minutes until the edges are golden brown.
- Meanwhile, in a heavy stock pot, saut? the onions and scallions in 2 Tbs. of olive oil until translucent.
- Add the carrots, fennel, rhubarb and celery and continue saut?ing for 5 more minutes.
- Add the eggplant, peppers and zucchini, and cook for 5 more minutes.
- Add the garlic and tomatoes. Add the white wine, and cook down for 5 minutes, scrapping up the brown bits at the bottom.
- Add the salt, oregano, honey, parsley and red pepper flakes, and mix well. Add the tofu to the pot, and stir gently, careful not to break the tofu.
- Simmer for 15 minutes and cover, allowing all of the flavors to meld together. Adjust seasonings to taste. Garnish with fresh chopped parsley, and serve with your favorite grain or over pasta.
Step-By-Step Photo Instructions
Turn the block of tofu on it?s side, and divide the thickness of the tofu into 3 equal slabs.
Spread the tofu out, on a clean, dry dishtowel and cover with another dish towel. Press down to remove water from tofu. Cut the slabs of tofu into cubes. Lay out on a baking sheet, lined with parchment paper and a little olive oil.
Sprinkle the tofu with the garlic powder, oregano, salt and pepper, and bake in a 375 degree oven for 15 minutes until the edges are golden brown.
Meanwhile, in a heavy stock pot, saut? the onions and scallions in 2 Tbs. of olive oil until translucent. Add the carrots, fennel, rhubarb and celery and continue saut?ing for 5 more minutes.
Add the eggplant, peppers and zucchini, and cook for 5 more minutes. Add the garlic and tomatoes. Add the white wine, and cook down for 5 minutes, scrapping up the brown bits at the bottom.
Add the salt, oregano, honey, parsley and red pepper flakes, and mix well. Add the tofu to the pot, and stir gently, careful not to break the tofu.
Simmer for 15 minutes and cover, allowing all of the flavors to meld together. Adjust seasonings to taste. Garnish with fresh chopped parsley, and serve with your favorite grain or over pasta.
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