I needed to use up a block of my extra firm tofu and didn’t want to do much standing and staying in the kitchen kind of cooking. I also was hungry for something Italian. This might sound like a tall order especially when you need to go shopping but have been too busy. So I decide to make todays recipe. It is easy and my meat-eating son enjoyed it.
You can soak the tofu in a warm salt bath for 15 minutes if the tofu texture is a bit to much for you, this helps it to be less of a curd type texture.
If you don’t want to soak it I would recommend wrapping the block or sliced tofu in a towel and setting something heavy on it for about 10-15 minutes.
1 Block extra firm or firm tofu
Marinara sauce ( I made my own but store-bought works great too)
1 Small Potato
1 Bell Pepper
1 Small Carrot
1 Small Onion
4-5 Garlic cloves diced
Sea Salt and Black Pepper to taste
In a roasting pan or 9×9 square pan add a small amount of the marinara sauce, just enough to coat the bottom. Place drained tofu in the center. After cutting large bite sized portions of the potato, bell pepper, carrot, onion add them around the tofu sprinkle with salt, pepper and garlic. Pour the rest of marinara sauce over tofu and veggies. If you would like sprinkle grated cheese over the tofu.
Bake covered at 350 for 35-40 minutes then remove cover and check to see if veggies are tender. Keep the cover off bake for about 10 more minutes just to brown the cheese.
Remove from oven, slice tofu and serve over cooked pasta.
This severs about 2 people with larger appetites