But anyway, today's recipe is a delicious vegan one, of course. Its my favorite tofu dish that I've ever had. It's Olive Oregano Wine Baked Tofu from Dreena Burton's blog. She is such a god in the kitchen. I felt like I was in a Sicilian restaurant when I ate this dish, and I obviously know what that feels like haha But really, this tastes AMAZING!!!!!!! I ate mine on a bed of fresh spinach. Yummy.
Here's the recipe:
Olive Oregano Wine Baked Tofu
1/3 cup white wine
2 tbsp agave nectar
1 tbsp dried oregano
2 tsp dried basil
2 1/2 tbsp balsamic vinegar
1/3 cup Moroccan dry olives, pitted and roughly chopped
1/3 cup sun-dried tomatoes, chopped
1/2 cup seedless red or purple grapes, quartered
1/4 tsp sea salt
1/8 tsp allspice
freshly ground black pepper to taste
2 1/2 tbsp extra-virgin olive oil
1 pkg (350-g/12-oz) firm or extra-firm tofu, cut into half lengthwise and then into squares about 1/4" - 1/2" thick, and patted gently to remove excess moisture (about 24 - 28 slices;
no need to freeze and thaw.
- Preheat oven to 400°F.
- In an 8"x12" baking dish, combine the wine, agave nectar, oregano, basil, vinegar, olives, sun-dried tomatoes, grapes, salt, allspice, pepper, and olive oil, and stir through until well incorporated.
- Add the tofu and turn to coat each side. Bake covered for 15 minutes.
- Turn the tofu over, and continue to bake uncovered for another 13-15 minutes until the tofu has soaked up most of the marinade.
- Remove from oven and let cool a little before serving; pour any remaining oil, spices, and seasonings over the tofu.
- Note: I use a white wine that isn't very dry, in fact it's on the sweeter side. So, if using a dry white wine, add another ½ - 1 tbsp of agave nectar to the marinade.