ABOUT THE RECIPE:
Surprise! Tofu is totally delicious when flavored with onions, squash, tomatoes, mushrooms, seasoning and a bit of tamari. So easy, this impressive Parchment-Wrapped Tofu Surprise takes just 20 minutes to prepare for the oven!
Makes 4 servings
1 block (about 16 ounces) firm or extra-firm tofu, drained and cut into 4 slices, lengthwise
2 teaspoons regular or reduced-sodium tamari
2½ teaspoons all-purpose seasoning blend, plus more as needed
1 medium onion, cut into 8 slices
1 medium yellow squash, sliced
2 medium tomatoes, sliced
12 large cremini or white button mushrooms, sliced
Freshly ground pepper, to taste
Sea salt, to taste
Preheat the oven to 400 degrees F. Line a large, rimmed baking pan with foil, leaving 8 inches excess on two sides.
Cut unbleached parchment paper into approximately four 20 x 13-inch rectangles. Place each of the parchment pieces on one of four large dinner plates. (This will make it easy to assemble the parchment packages).
Put the tofu slices in an 8-inch square, rimmed baking pan. Drizzle 1/2 teaspoon of tamari evenly over each tofu slice. Sprinkle 1/4 teaspoon of the all-purpose seasoning over each tofu slice. Let stand 5 minutes.
Put one tofu slice on each piece of parchment paper. Top each tofu slice with 2 slices of onion and 1/8 teaspoon all-purpose seasoning. Arrange several squash slices over the onions and sprinkle with 1/8 teaspoon all-purpose seasoning. Arrange several tomato slices over the squash and sprinkle with 1/8 teaspoon all-purpose seasoning. Season with salt and pepper, as desired. Scatter one-quarter of the mushroom slices over the tomato layer. Top with more seasoning and a generous amount of sea salt and black pepper, to taste, as desired. Repeat until all of the tofu-vegetable stacks are assembled.
Fold two sides of the parchment paper firmly over each tofu-vegetable stack. Bring the other two sides of the parchment over each stack, folding it over several times and then crimping together tightly to seal.
Put the parchment packages on the prepared pan. Fold the excess foil over the parchment packs to help seal in the juices and hold the packages firmly in place while baking. Bake for 45 minutes to 1 hour, or until the vegetables are soft.
To serve, put each package in a shallow soup bowl. Let each person carefully unwrap the package—the steam will be very hot—and eat right from the parchment (see note). Serve with crusty whole-grain bread, brown rice, millet or quinoa on the side.
Chef’s Note For an alternate serving method, after carefully unwrapping the package, transfer the tofu and vegetables—with juices—into a soup bowl and serve.