Mild tofu balances well with balsamic-roasted zucchini, eggplant, mushrooms, and peppers. This is good served hot over grains, or just warm over greens as a main-dish salad. Photos by Evan Atlas.
Serves: 4 to 6
- 3 tablespoons balsamic vinegar, or more to taste
- 1/4 cup dry red wine
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1 medium zucchini, cut in half lengthwise, then sliced 1/2 inch thick
- 2 medium Japanese eggplants, unpeeled (see note), cut to match zucchini
- 6 ounces portabella mushroom caps, cleaned and sliced
- 2 large bell peppers, any color, cut into wide strips
- 14- to 16-ounce tub extra-firm tofu, well blotted and diced
- 1/4 cup sliced sun-dried tomatoes (oil-cured or not, as desired)
- Salt and freshly ground pepper to taste
- Hot cooked grains or mixed baby greens, optional
Preheat the oven to 425 degrees F.
Combine the first four ingredients in a small mixing bowl and stir together.
Combine the vegetables and the tofu in a mixing bowl. Pour the sauce over them and toss well.
Arrange the vegetables in a parchment-lined roasting pan. Bake for 20 to 25 minutes, stirring every 5 minutes until all the vegetables are tender but still firm, and touched with brown spots.
Transfer the vegetables to a serving container. Stir in the dried tomatoes. Add more balsamic vinegar to taste, if desired, then season with salt and pepper.
Serve at once over grains, or allow to cool to room temperature and serve over mixed greens.
Note: If Japanese eggplant is unavailable, use a small eggplant, quartered lengthwise and sliced 1/2 inch thick.