ABOUT THE RECIPE:

Mix it, chop it and bake it! That’s all you need to do to put together this easy and delicious casserole. This is an excellent choice if you are new to tofu, or if you are a “tofu fan” looking for new ways to serve this vegan staple. This dish is based on a classic way to cook fish, using tofu instead.

MAKES 3 TO 6 SERVINGS

INGREDIENTS:

SAUCE
1 can (28 ounces) diced tomatoes, with juice
½ cup diced green olives, with pimento
½ cup minced sweet onion
1 teaspoon dried oregano
½ teaspoon dried crushed rosemary
¼ teaspoon crushed red pepper flakes
1 large clove garlic, minced

TOFU
1 block (14 to 16 ounces) extra-firm regular tofu, well-drained
Preheat the oven to 400 degrees F. Put all of the sauce ingredients into a large bowl and stir with a large spoon to combine.

INSTRUCTIONS:

Put the block of tofu on a cutting board. Carefully cut it horizontally into thirds (slices will be thin). Stack the slices, then cut the tofu vertically in half to make 6 uniform “cutlets.”

Spread one-half of the sauce evenly in the bottom of a 9 x 12-inch (or similarly sized) casserole dish. Arrange the tofu “cutlets” in a single layer over the sauce. Spoon the remaining sauce over the tofu.

Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 5 to 10 minutes. Let cool for 10 minutes. Serve with rice, millet, or quinoa on the side, and spoon some of the sauce over top of the grains.