Baked Tofu with Peppers and Olives
Adapted from Vegetarian Cooking for Everyone
Serves 4

The Tofu and Vegetables
1 pound extra firm tofu, cut into thin triangles or slabs
Olive oil
1 large onion, thinly sliced
1 tsp. dried thyme
1 tsp. dried basil
½ tsp. dried marjoram
¼ cup chopped parsley
3 bell peppers – red, yellow, and green – thinly sliced
8 ounces mushrooms, thinly sliced
1 garlic cloves, minced
Salt and freshly ground black pepper
½ cup dry white wine
20 Niçoise olives, pitted and halved

The Sauce
1 tbsp. olive oil
2 tbsp. red wine vinegar
1 tbsp. tomato paste
1 tsp. Dijon mustard
2 garlic cloves, minced
Freshly ground black pepper
1 tsp. soy sauce
2 tbsp. warm water

¾ cup quinoa
1¼ water

Preheat the oven to 375ºF.  Rinse the quinoa in a fine-mesh sieve (if you buy Bob’s Red Mill brand, you don’t need to do this).  Add the rinsed quinoa and water to a small saucepan and bring to a boil.  Turn the heat down to low, cover, and allow to cook for 20 minutes.  Fluff with fork, then replace cover and set aside.

Heat a large skillet over medium heat.  Add just enough olive oil to coat the bottom, then add the onions along with a large pinch of salt and sauté enough to soften, about 5 minutes.  Add the herbs, peppers, tofu, mushrooms, and garlic and cook until the onions are very soft and the tofu starts to sear a bit on the outside, stirring occasionally, about 14 minutes.  Season with salt and pepper.  Add the wine and olives and simmer until the vegetables are coated with a syrupy sauce, about 8 minutes.

Spread the quinoa in an 8×11-inch baking dish.  Spread the vegetable and tofu mixture over top.  Whisk together the ingredients for the sauce and pour the sauce over top.  Bake, covered, until heated through, about 25 minutes.  Serve with Sriracha if you like things spicy.