Olive Oregano Wine-Baked Tofu

Yield: 4

This could be the most scrumptious way to eat tofu! The marinade is divine, combining salty, pungent flavors with a sweet and tangy balance. You'll want to make this again and again!Recipe by Dreena Burton.

Ingredients:

Olive Oregano Wine-Baked Tofu

1/3 cup white wine (not too dry, see note)
2 tbsp agave nectar
1 tbsp dried oregano
2 tsp dried basil
2 1/2 tbsp balsamic vinegar
1/3 cup Moroccan dry olives, pitted and roughly chopped (see note)
1/4 cup sun-dried tomatoes, chopped
1/3 cup seedless red or purple grapes, quartered
1/4 tsp sea salt (rounded)
1/8 tsp allspice
freshly ground black pepper to taste
2 1/2 tbsp extra-virgin olive oil
1 pkg (350-g/12-oz) firm or extra-firm tofu, cut into half lengthwise and then into squares about 1/4" - 1/2" thick, and patted gently to remove excess moisture (about 24 - 28 slices; no need to freeze and thaw)

Directions:

Olive Oregano Wine-Baked Tofu

Preheat oven to 400°F.
In an 8"x12" baking dish, combine the wine, agave nectar, oregano, basil, vinegar, olives, sun-dried tomatoes, grapes, salt, allspice, pepper, and olive oil, and stir through until well incorporated.
Add the tofu and turn to coat each side. Bake covered for 15 minutes.
Turn the tofu over, and continue to bake uncovered for another 13-15 minutes until the tofu has soaked up most of the marinade.
Remove from oven and let cool a little before serving; pour any remaining oil, spices, and seasonings over the tofu.
Note: I use a white wine that isn't very dry, in fact it's on the sweeter side. So, if using a dry white wine, add another ½ - 1 tbsp of agave nectar to the marinade.
Note: Moroccan dry olives are truly exceptional in this dish. You can purchase them in the deli section of your supermarket. Be sure to use them in the dish, rather than opting for regular black olives which do not have the same complexity of flavor.