- Yield: 3 Servings
- 3 tablespoons bottled regular or low-fat Italian dressing
- 2 tablespoons light soy sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1-pound block extra-firm tofu, pressed , cut into ½-inch-thick slices
Red Wine–Tomato Sauce
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 1 tablespoon chopped garlic
- One 6-ounce can organic tomato paste
- 2/3 cup red wine
- Two 12-ounce cans crushed organic tomatoes
- 4 to 5 ripe Roma tomatoes, roughly diced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 tablespoon raw or granulated sugar
- Kosher salt and freshly ground black pepper
- About ½ pound soy mozzarella cheese or dairy mozzarella, cut into ½-inch-thick slices
How to Make It
To prepare the Tofu
- In a mixing bowl, whisk together the Italian dressing, soy sauce, oregano, basil, pepper, and salt. Put the tofu in a shallow glass or ceramic dish or sealable plastic bag and pour the marinade over it. Refrigerate for at least 3 hours and up to 8 hours. To make the Sauce
- In a medium-size pot, heat the olive oil over medium-high heat and when hot, sauté the onion and garlic until they begin to soften, 2 to 3 minutes. Take care not to burn the garlic. Stir in the tomato paste and cook for 1 to 2 minutes longer.
- Add the red wine, bring to a boil, and cook for 2 to 3 minutes. Reduce the heat to a simmer and add the crushed tomatoes, Roma tomatoes, oregano, basil, thyme, bay leaves, and sugar. Stir well and season to taste with salt and pepper.
- Adjust the heat and simmer the sauce until the flavors meld and the sauce thickens slightly, 30 to 40 minutes. Remove the bay leaves and with an immersion blender or handheld electric mixer, blend the sauce until smooth.
- Serve immediately or refrigerate, covered, for up to 2 weeks.
- Meanwhile, prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot. Before you start the fire, rub the grate with a little canola oil to prevent sticking.
- Using a metal spatula, lift the tofu from the marinade and let any excess liquid drip back into the dish. Grill for 2 to 3 minutes on each side or until lightly charred. (Alternatively, cook the tofu in a nonstick skillet or griddle pan over medium-high heat for 2 to 3 minutes on each side.)
- Divide the slices of tofu among 3 or 4 serving plates. Top with mozzarella and then ladle about ½ cup of the warm sauce over the cheese.