Roasted Tofu with Cannellini Beans and Green Olives
Author: 
 
6 Servings
Ingredients
  • 1-½ clocks of Extra Firm Tofu
  • 3 Tbs. olive oil
  • 1 Spanish onion, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 2- 15.5-oz. cans cannellini (white kidney) beans, rinsed
  • ½ cup Castelvetrano olives, pitted, torn
  • 1 can Fire Roasted tomatoes with chili
  • (or substitute a regular can of Fire Roasted Tomatoes and optional ¼ t. red pepper flakes)
  • ½ t. salt
  • ¼ t. pepper
  • 1 t. dried oregano
  • 1 Tbs. fresh Tarragon, chopped
  • 1 Tbs. Tomato paste
  • ½ cup white wine
  • 2 scallions, diced
  • ¼ cup chopped Italian parsley
Instructions
  1. Preheat oven to 300°.
  2. Cut tofu into slices, ½” thick, then into triangles. Press slices between 2 dish towels to absorb the water.
  3. Line a cookie sheet with parchment paper. Spray lightly with oil. Bake the tofu slices for 10-15 minutes, until they start to get golden brown on the edges.
  4. Meanwhile, sauté the onions and garlic in olive oil. Add the tomato paste, and cook for a few minutes. Then add the white wine, beans, oregano, tarragon, olives, fire-roasted tomatoes, and salt and pepper.
  5. Cover bottom of a shallow casserole dish with 1-1/2 cups of the bean mixture. Place the tofu triangles on top. Cover with remaining bean mixture, scallions. and ¼ cup of chopped parsley
  6. Roast for 20 minutes.
  7. Serve with Pasta or Brown Rice and green vegetable
Recipe by iEatGreen at https://www.ieatgreen.com/roasted-tofu-with-cannellini-beans-and-green-olives/