16 ounces extra firm tofu, drained
3 tablespoons balsamic vinegar
2 teaspoons soy oil
2 tablespoons sugar
1 clove garlic, minced
½ teaspoon oregano leaves, dried and crushed
½ teaspoon salt
1 sweet red pepper, quartered
1 medium onion, quartered
4 medium white button mushrooms, quartered
Chopped parsley for garnish
Cut tofu in half vertically then horizontally. Drain on several layers of paper towels to remove as much liquid as possible. If desired, score surfaces to allow more marinade to penetrate tofu.
Combine vinegar, soy oil, sugar, garlic, oregano, and salt; mix well.
Place tofu and vegetables in a shallow baking pan leaving enough space between the pieces for even roasting; brush with vinegar mixture. Let stand 30 minutes, brush again, and let stand 30 minutes longer.
Bake tofu, pepper, and onion at 500°F for 30 to 35 minutes. Turn once halfway through baking time. Add mushrooms during last half of roasting time. Transfer to platter and sprinkle with parsley. Makes 4 servings.
Quick Tip: Serve soy yogurt, drizzled with soy oil and topped with slivered nuts and pomegranate seeds, as a cooling relish.
Yield: 4 servings. Per 1 cup serving: 138 calories, 4.6 g fat (0.5 g sat fat), 9.5 g protein (8.4 g soy protein), 15.5 g carbohydrate, 367 mg sodium, 0 mg cholesterol, 1.3 g dietary fiber.