I love this way to make tofu. All you need is a piece of parchment paper and you have an elegant dish ready for company or for a regular Tuesday night!
Making anything in a piece of parchment is called “en papillote!” You just pile it all in and bake it. You can serve as many as you want and enjoy it with rice or pasta or potatoes.
In this version, I am using summery colorful tomatoes and mushrooms with fresh thyme. But think about anything you like that can cook at about the same rate and get creative. Like leeks and broccolini or shallots and asparagus. Or summery ratatouille style with zucchini and eggplant and tomatoes. The possibilities are endless!
Here is what it looks like before the little packet went into the oven:
And here it is baked and ready to eat! Just be careful as you open the parchment. It will be steamy and hot!
Tofu en Papillote
- 1/4 cup sliced mushrooms
- 2 pieces pressed tofu, cut into rectangles
- 6 red onion rings
- 1/4 cup colorful little tomatoes, halved
- A few sprigs of fresh thyme
- 2 tablespoons good olive oil
- 2 tablespoons good balsamic vinegar
- Salt and pepper, to taste
Preheat the oven to 400. Fold a piece of parchment paper in half and set one side of it on a baking tray.
Place the mushrooms onto the paper and top with the tofu. Top with onions, tomatoes and sprigs of thyme.
Whisk together the oil and vinegar and drizzle over the top. Season with salt and pepper.
Fold up the other side of the parchment and working from one end tightly fold the open edge to form a seal.
Bake for 30 minutes. Enjoy!