Olive Oregano Wine-Baked Tofu
- prep time 0 min
- total time 0 min
- serves 4
⅓ cup white wine (not too dry, see note)
2 tablespoons agave nectar
1 tablespoon dried oregano
2 teaspoons dried basil
2 ½ tablespoons balsamic vinegar
⅓ cup Moroccan dry olives, pitted and roughly chopped (see note)
¼ cup sun-dried tomatoes, chopped
⅓ cup seedless red or purple grapes, quartered
¼ teaspoon sea salt (rounded)
⅛ teaspoon allspice
freshly ground black pepper to taste
2 ½ tablespoons extra-virgin olive oil
1 package (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)
1. Preheat oven to 400°F.
2. 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.
3. Add the tofu and turn to coat each side. Bake covered for 15 minutes.
4. Turn the tofu over, and continue to bake uncovered for another 13-15 minutes until the tofu has soaked up most of the marinade.
5. Remove from oven and let cool a little before serving; pour any remaining oil, spices, and seasonings over the tofu.
6. 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.
7. Note: Moroccan dry olives are truly exceptional in this dish. You can purchase them in the deli section of your supermarket. Be sure to use them in the dish, rather than opting for regular black olives which do not have the same complexity of flavor.