French Country Tofu

Ingredients:

1 organic non GMO 16oz. cube of tofu
¼ cup olive oil
¼ cup agave
1/8 tsp. Himalayan sea salt
2 tsp. smoked paprika
2 tsp. onion powder
½ tsp. garlic powder
2 tbsp. olive oil for sautéing

Directions:
Place ¼ cup olive oil, agave, smoked paprika, salt, onion, and garlic into a bowl. Whisk until all of the ingredients are evenly mixed.

Slice the tofu length wise into ¼ inch thick pieces. Take a large Pyrex baking pan and lay the slices flat in the pan. Take the marinade sauce and pour it over the slices. Cover the pan and let it marinate for 30 minutes.

Veggie Topping Ingredients:

2 cups sliced white mushrooms
4 cups zucchini oval slices (use a mandolin)
½ cup chopped sweet onion
1 tbsp. chopped garlic
1 bunch dyno kale with the stems removed
2 tbsp. olive oil
¼ cup pine nuts

Directions:
Place two tbsp. of olive oil into a medium sized frying pan . Add the onions and garlic. Saute until lightly browned. Take a large soup pan and put 2 tbsp. olive oil on the bottom. Add the mushrooms, zucchini, garlic, kale and onion into the large soup pan. Cover and set aside.

Take the tofu out of the marinade sauce. Pour the marinade sauce over all of the vegetables in the soup pan. Turn the heat on low and let it simmer for 20 to 30 minutes. Stir it occasionally.

Place the tofu into the frying pan with the olive oil. Turn the heat on medium and brown the tofu on both sides. Flip it periodically. Remove the tofu and place it on a chopping block to cool. When it is cool enough to touch, cut it diagonally to form triangular shaped pieces. Take a plate and place two slices in the center of the plate with the diagonal cuts together. Then place two more pieces on top of the first two in the same fashion except horizontally. Refer to the picture.

Take a large spoon and decoratively place a mound of veggies on the top of the tofu. Sprinkle some pine nuts over the top.

Serves 4