Recipe: Tofu Marbella

The only meaty dish I missed after becoming a vegetarian was my Mama's Chicken Marbella, a dish she learned from our best family friend (who happens to be the mother of the Root Cafe founder). But then, sometime a few years in to my vegetarianism, inspiration struck: why not just replace the chicken with tofu or some other substitute?!  Ever since, this dish has been a firm part of our hearty, "American"-style repertoire, and has even earned a spot in the kitchens of many friends.

Here is one of my closest friends after she prepared the dish for another friend who had just had a baby:

And here is the lucky recipient of this recipe during a recipe exchange a few years back showing his appreciation:

And here is the recipe, for all of you to enjoy!

Tofu Marbella

• 2 blocks firm tofu, cut into 1.5" cubes (or substitute a bag of Quorn chicken tenders for one of the blocks of tofu, or if you eat chicken, you can use 10 chicken breasts whole)
• 1 head of garlic, separated into cloves (and with big cloves cut into halves or quarters)
• 1/4 cup dried oregano
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1/2 cup Spanish green olives
• 1/2 cup capers with a bit of juice
• 6 bay leaves
• 1/4 cup chopped parsley
• 1 cup brown sugar
• 1 cup white wine

1. Combine all ingredients except brown sugar and white wine, and marinate overnight in the refrigerator, tossing once or twice.
2. Pour tofu and marinade into a 9 x 13" baking pan, and then stir in brown sugar and wine (it may seem like a lot of sugar, but the flavors will meld well so that there won't end up being an overly sweet taste).
3. Bake 45-50 min at 350 degrees Fahrenheit, basting every fifteen minutes or so.
4. Eat and enjoy! Great served with brown rice and a side of whatever seasonal vegetables you have on hand, the latter of which you can also roast in another pan alongside the marbella.