Recipe(tried): Swiss Tofu Steaks

For the right texture, use defrosted frozen tofu. Freezing tofu produces a spongy, "meaty" texture. Use firm, Chinese-style tofu. If you buy it in its own sealed tub, just stick the whole unopened tub into the freezer. Loose blocks can be wrapped in plastic wrap and frozen. Be sure to leave enough time for it to defrost -- usually overnight or longer in the fridge -- and squeeze it out very well before using.

SWISS TOFU STEAKS
About 4 servings

2 Tablespoons extra virgin olive oil + additional for browning tofu
4 teaspoons tamari soy sauce
1/2 pound defrosted frozen tofu, sliced into four slices
2 medium onions, sliced in half moons
1 10-ounce package mushrooms, sliced
1 large green or red bell pepper, diced
4 medium garlic cloves, pressed or minced
1 Tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 cup dark miso dissolved in cup brewed plain black tea (or water)
1 cup tomato puree
1 (15 ounce) can diced tomatoes
1 cup brewed plain black tea (or water)
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper or more to taste

Preheat oven to 350 deg F. Cover the bottom of a skillet with a thin layer of oil and heat. When hot, place the tofu slices in the skillet, sprinkle the tamari evenly over the tofu, and pan-fry until golden brown. Turn tofu over and brown the the other side. Remove from heat and set aside. Heat 2 Tablespoons oil over medium heat in a heavy saucepan. Saut the onions, mushrooms, peppers, garlic, and basil for five minutes, or until the onions are soft. Stir in the miso dissolved in tea or water, tomato pur e, diced tomatoes, tea or water, and ground peppers. Simmer, uncovered, for five minutes. Spread a thin layer of sauce over the bottom of a square cake dish. Place the tofu slices on the sauce, then cover with the rest of the sauce. Cover the baking dish and bake for 25 minutes. Serve hot with rice or mashed potatoes.